Hash Brown Quiche
6 eggs, divided
3/4 teaspoon celery salt, divided
2 cups frozen shredded hash brown potatoes, thawed
2 cups frozen vegetable blend
1/2 cup diced cooked turkey or chicken
1 cup nonfat or low-fat (1%) milk
2 tablespoons sliced almonds
Evenly coat deep 9-inch pie plate with spray. Set aside.
In medium bowl, beat together 1 of the eggs and 1/4 teaspoon of the celery salt.
Stir in potatoes until well combined.
To form crust, press potato mixture onto bottom and up sides of pie plate.
Bake in preheated 375° F oven 5 minutes.
Remove from oven. Sprinkle with vegetables and turkey.
In medium bowl, beat together milk, remaining 5 eggs and remaining 1/2 teaspoon celery salt until well blended.
Pour over vegetables and turkey.
Sprinkle with almonds.
Bake in preheated 375 degree oven until puffed in center and knife inserted near center comes out clean, about 45 minutes.
Let stand 5 minutes before serving.
Makes 6 servings.
Each serving: 182 calories, 7 g. fat, 222 mg. cholesterol, 195 mg. sodium, 439 mg. potassium, 16 g. carbohydrate, 14 g. protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, iron, phosphorus.