Armstrong Olive Quiche
22
22
Ingredients
| 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
|
* |
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.
Nutrition Facts
Serving Size 129g (4.6 oz)Amount per Serving
Calories 21666% of calories from fat
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
47%
Trans Fat
0g
Cholesterol 109mg
36%
Sodium 342mg
14%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
4%
Sugars g
Protein
17g
Vitamin A 10%
•
Vitamin C 14%
Calcium 19%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
