Mushroom Bacon Quiche with Hash Brown Crust

7 Jul


A Little Lighter than regular Quiche and Low Carb 


3 cup thawed, shredded, hashbrown potatoes
4 tbsp butter (seperated)
1/4 cup bacon crumbles
1/4 lb mushrooms
1/2 cup 2% milk
6 large eggs
1 1/2 cups sharp cheddar, shredded
1/4 cup finely chopped green onion


Preheat oven to 450 degrees
Combine hashbrowns and 3 tbsp melted butter. Press into deep pie pan. Bake for approximately 30 minutes until lightly browned.
Reduce heat to 350 degrees.
Melt 1 tbsp butter in pan. Sautee mushrooms and onions. Sprinkle into pie pan. Add green onion and bacon crumbles into pie pan. Reserve a bit of green onion for garnish.
Whisk eggs and milk. Pour into pie pan.
Top with shredded cheese.
Bake for 30-40 minutes until centre is set and top is lightly browned. Remove from oven and top with green onion garnish.

Nutritional Info

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 277.6
  • Total Fat: 20.1 g
  • Cholesterol: 232.4 mg
  • Sodium: 396.9 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 15.7 g

One Response to “Mushroom Bacon Quiche with Hash Brown Crust”

  1. Ann Waugh July 8, 2018 at 3:41 am #

    This looks absolutely YUM!

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