NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded potatoes

1 tsp olive oil

2 large eggs

0.5 cup egg whites

0.25 cup non-fat plain Greek yogurt

1 cup chopped broccoli florets

1 oz shredded sharp cheddar cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie dish with the olive oil.

• 2

  Press the shredded potatoes firmly into the bottom and up the sides of the pie dish to create an even crust.

• 3

  Bake the potato crust for 15-20 minutes or until the edges are golden and the potatoes are starting to crisp.

• 4

  While the crust bakes, steam the chopped broccoli florets for 3 minutes until they are bright green and slightly tender.

• 5

  In a mixing bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.

• 6

  Fold the steamed broccoli and half of the shredded cheddar cheese into the egg mixture.

• 7

  Remove the crust from the oven and reduce the oven temperature to 375°F (190°C).

• 8

  Pour the egg and broccoli mixture into the hot hash brown crust and sprinkle the remaining cheddar cheese over the top.

• 9

  Bake for 25-30 minutes until the center of the quiche is set and the cheese is bubbly and browned.

• 10

  Let the quiche rest for 5 minutes before slicing into wedges to serve.