ARMSTRONG OLIVE QUICHE

Armstrong Olive Quiche image

For a wonderful brunch dish, try this quiche. Instead of a pie crust, potatoes are used as the 'crust'. It is delicious.-Armstrong Olives, Mike and Cindy Armstrong, Porterville, California

Provided by Taste of Home

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1 package (24 ounces) frozen shredded hash browns, thawed (or grate your own cooked potatoes)
1/4 cup butter, melted
1 can (4 ounces) green chilies, seeded
1 cup grated Monterey Jack cheese
1 cup grated medium cheddar cheese
1 cup spicy olives, sliced
1/2 cup milk or half-and-half cream
2 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Press potatoes between paper towels to remove excess moisture. Press into a greased 9-in. pie plate to form crust. Brush with melted butter. Bake at 425° for 25 minutes or until crust rim is golden brown. Remove from oven. Spread chilies, cheeses and olives in crust. Beat milk with eggs, salt and pepper. Pour mixture slowly into crust. Bake at 350° for 30-40 minutes or until knife inserted in center comes our clean.

Nutrition Facts : Calories 284 calories, Fat 19g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 701mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.