Olive Quiche With a Twist Recipe

Name: Olive Quiche With a Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (24 ounce) package frozen hash brown potatoes, thawed; ¼ cup butter, melted; 1 (4 ounce) can green chilies, seeded; 1 cup monterey jack cheese, grated; 1 cup cheddar cheese, grated; 1 cup black olives, sliced; ½ cup half-and-half; 2 eggs; ¼ teaspoon salt; ¼ teaspoon pepper

Servings: persons

1 (24 ounce) package frozen hash brown potatoes, thawed
¼ cup butter, melted
1 (4 ounce) can green chilies, seeded
1 cup monterey jack cheese, grated
1 cup cheddar cheese, grated
1 cup black olives, sliced
½ cup half-and-half
2 eggs
¼ teaspoon salt
¼ teaspoon pepper

1
Press potatoes between paper towels to remove excess moisture.
2
Press into a greased 9-inch pie plate.
3
Brush with melted butter.
4
Bake at 425 degrees for 25 minutes, or until the crust rim is golden brown.
5
Spread chilies, cheeses and olives over crust.
6
Beat half-and-half with eggs, salt and pepper.
7
Pour mixture slowly into crust.
8
Bake at 350 degrees for 30 to 40 minutes, or until knife inserted in center comes out clean.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (24 ounce) package frozen hash brown potatoes, thawed, ¼ cup butter, melted, 1 (4 ounce) can green chilies, seeded, 1 cup monterey jack cheese, grated, and more.

Yes, Olive Quiche With a Twist falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive Quiche With a Twist

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