Name: Hash Brown, Tomato and Mozzarella Quiche
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 teaspoons plus 2 tablespoons extra-virgin olive oil; One 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out; Kosher salt and freshly ground black pepper; Cooking spray; 6 large eggs, lightly beaten; 3/4 cup half-and-half; 1 1/2 cups red and yellow cherry tomatoes, halved; 1/2 cup fresh basil leaves, roughly chopped; 1/4 cup fresh chives, finely chopped; 4 ounces part-skim mozzarella, shredded

Directions

Special equipment:

a 9 1/2-inch deep-dish glass pie dish

Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of the oil.
Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set aside until cool to the touch. Lower the oven temperature to 350 degrees F.
Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool for 20 minutes, then slice and serve.

Cook’s Note

It's important to squeeze out as much water as possible from the hash browns and to use a glass pie dish in order to ensure a crispy crust. Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.