Tomato Hash Brown Quiche


  • 2 cup(s) mozzarella cheese, shredded, divided
  • 6 plum tomatoes
  • 1 cup(s) fresh basil leaves, loosely packed
  • 2 clove(s) or 3 cloves of garlic
  • ½ cup(s) mayonnaise
  • 1/3 cup(s) parmesan cheese, shredded
  • 20 ounce(s) to 24 ounces hash browns, refrigerated or frozen
  • + 2 more ingredients
    • 1/3 cup(s) margarine or butter, melted
    • 1/8 teaspoon(s) black pepper

Preheat oven to 425°F. If using frozen hash browns, thaw and press out any excess moisture with paper towels. Press hash browns into pie plate or quiche pan to form a full crust. Brush crust with melted butter or margarine, making sure to cover the top edges of crust. Bake uncovered for 25 mi...

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