Breakfast Quiche with Hashbrown Crust

Instead of a traditional flour-based crust I chose to use shredded hashbrowns for a bit of added crunch and flavor.

INGREDIENTS

• 1 small package shredded hashbrowns

• 5 eggs

• 1/2 red bell pepper, chopped

• 1/2 green bell pepper, chopped

• 1/4 onion, chopped

• 1 tsp salt

• 1 tsp fresh ground pepper

• 1 jalapeno (optional)

DIRECTIONS

1. Preheat oven to 400 degrees. Spray an 8 inch round dish or cast iron pan with non-stick spray.

2. Line dish with a half-inch layer of hashbrowns, cook for 25 minutes, or until brown.

3. As the hashbrowns crust cooks, whisk eggs in a medium-size bowl. Add in bell pepper, onion, salt and pepper and stir with a fork until well combined.

4. Lower oven temperature to 350 degrees, remove the dish.

5. Pour egg mixture overtop hashbrown crust and cook for 20 minutes, or until eggs no longer jiggle.