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Potato-Crusted Quiche Recipe
Ingredients
- 3 cups frozen shredded hashbrowns , thawed
- 1/4 cup non-hydrogenated margarine , melted
- 3 eggs
- 1/2 cup 1% milk
- 1/2 cup light sour cream
- 1-1/2 cups Cracker Barrel Shredded Light Double Cheddar Cheese
- 4 green onions, sliced
| PREP TIME 15m |
COOK TIME 1h10m |
TOTAL TIME 1h35m |
YIELD 8 servings, 1/8 recipe (107 g) each |
|---|
Instructions
- Pat hash browns dry with paper towels; place in bowl.
- Add butter; mix lightly.
- Press onto bottom and up side of 9-inch pie plate.
- Bake 30 to 35 min. or until golden brown.
- Meanwhile, whisk eggs and milk in medium bowl until blended.
- Stir in sour cream, then cheese and onions.
- Reduce oven temperature to 350ºF.
- Pour filling into crust.
- Bake 40 to 45 min. or until centre is set and crust is golden brown.
- Let stand 5 min. before serving.
A recipe from Kraft Canada
2020-01-16
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