Hashbrown Quiche

Last night we had breakfast for dinner and I thought I’d share the recipe in case any of you haven’t planned dinner for tonight. To make it a complete meal you’ll probably need to add fruit or maybe cook some broccoli with the quiche. Let me know if you try it!

Hashbrown Quiche

1 bag hashbrowns

6 eggs, beaten

2 cups cottage cheese

1 1/2 cups grated cheddar cheese

1/2 can green chilies

1 cup flour

1/2 tsp. baking powder

2 tsp. salt

1/4 tsp. pepper

Heat oven to 400. Cook hashbrowns in a pan on the stove with a couple tablespoons of oil for about 10 minutes. Spread hashbrowns in a 9x13 pan and place in the oven. In a large bowl combine eggs, cottage cheese, cheese and green chilies. Combine dry ingredients and add to egg mixture (I used a little handheld electric mixer with a whisk to get the flour mixed in). Remove pan of hashbrowns and pour the egg mixture over the top. Carefully spread the egg mixture to make it all even. Bake for 30 to 35 minutes. (Serve with salt and pepper in case it needs a little more.)

I just thought I'd add that you can freeze the extra green chilies in a little ziplock bag until you need them, or you can use a whole can for this recipe; my kids just aren't the biggest fans of green chilies, but I don't think I'd make this recipe without them.