Hash Brown Quiche
|Celery salt||3⁄4 Teaspoon (divided)|
|Frozen shredded hash brown potatoes||2 Cup (32 tbs) (thawed)|
|Frozen vegetable blend||2 Cup (32 tbs) (about 12 ounce)|
|Diced cooked chicken/5 ounce chunk chicken can||1⁄2 Cup (8 tbs)|
|Skim milk/Low-fat milk||1 Cup (16 tbs)|
|Sliced almonds||2 Tablespoon|
Evenly coat 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 egg 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 lightly greased 9-inch pie plate. Bake in preheated 375°F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken.
Beat together milk, remaining eggs and remaining celery salt until well blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake in preheated 375°F oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving.