Armstrong Olive Quiche
Yield
6 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
hash brown potatoes
thawed |
|
| ¼ | cup |
butter
melted |
|
| 4 | ounces |
green chili peppers
seeded |
|
| 1 | cup |
monterey jack cheese
grated |
|
| 1 | cup |
cheddar cheese, medium
|
* |
| 1 | cup |
olives
spicy, sliced |
*
|
| ½ | cup |
milk
or half and half |
|
| 2 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
hash brown potatoes
thawed |
|
| 59 | ml |
butter
melted |
|
| 115.6 | ml/g |
green chili peppers
seeded |
|
| 237 | ml |
monterey jack cheese
grated |
|
| 237 | ml |
cheddar cheese, medium
|
* |
| 237 | ml |
olives
spicy, sliced |
*
|
| 118 | ml |
milk
or half and half |
|
| 2 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Press potatoes between paper towels to remove excess moisture.
Press into 9 inch pie pan to form crust.
Brush with melted butter.
Bake at 425℉ (220℃) for 25 minutes or until crust rim is golden brown.
Spread chilies, cheese, and olives in crust.
Beat milk with eggs, salt and pepper.
Pour mixture slowly into crust.
Bake at 350℉ (180℃) for 30 to 40 minutes or until knife inserted in center comes out clean.
