Hash Brown Quiche

INGREDIENTS   

• 2 T. extra-virgin olive oil
• One (16 oz.) package frozen shredded hash browns, thawed, excess water squeezed out
• Kosher salt and freshly ground black pepper
• 6 large eggs, lightly beaten
• ¾ cup half-and-half
• 1½ cups red and yellow cherry tomatoes, halved
• ½ cup fresh basil leaves, chopped
• 4 oz. part-skim mozzarella, shredded 

DIRECTIONS   

1. Preheat the oven to 450°F. 
2. Spray a 9½-inch deep-dish glass pie dish.
3. Toss the hash browns with oil, salt and pepper in a medium bowl to mix well.
4. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400°F, and bake until golden brown, 20 minutes more; set aside.
5. Lower the oven temperature to 350°F.
6. Beat the eggs and half-and-half in a bowl. Place the tomatoes and basil on the crust, pour the egg mixture over them and top with the mozzarella.
7. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes.

Recipe Author: Food Network