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Armstrong Olive Quiche

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Submitted by big "D"

YIELD

6 servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

24 693.6
OUNCES ML/G HASH BROWN POTATOES
thawed
¼ 59
CUP ML BUTTER
melted
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
seeded
1 237
CUP ML MONTEREY JACK CHEESE
grated
1 237
1 237
CUP ML OLIVES
spicy, sliced *
½ 118
CUP ML MILK
or half and half
2 2
LARGE LARGE EGGS
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 216 66% 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?
Trans-fat Free
 
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