Ingredients
For Filling
| Large eggs |
5
|
| Frozen vegetable blend (12 oz.), defrosted |
2 cups
|
| Diced cooked turkey or chicken |
1/2 cup
|
| Milk |
1 cup
|
| Salt |
1/2 tsp
|
| Sliced almonds |
2 tbsp
|
For Hash Brown Crust
| Large egg |
1
|
| Frozen shredded hash brown potatoes (12 oz.), defrosted |
2 cups
|
Directions
- CRUST: HEAT oven to 375°F. BEAT egg and salt in medium bowl until blended. ADD potatoes; MIX well. PRESS evenly against bottom and sides of greased deep 9-inch pie plate. BAKE in 375°F oven 5 minutes.
- SPREAD vegetables evenly in crust; TOP with turkey. BEAT 5 eggs, milk and 1/2 tsp. salt in medium bowl until blended. Carefully POUR over turkey. SPRINKLE with almonds.
- BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET stand 5 minutes. CUT into wedges before serving.
Insider Tips
- Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when the dish is gently shaken. The custard will continue to “cook” after it’s removed, and the center will firm up quickly. Overbaked custard may curdle. The knife test: Insert a knife about 1 inch from the center. If the knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
- This recipe is an excellent source of protein, vitamin A, and choline, and a good source of folate.
Nutritional Info
Per Serving: 1/6th of Recipe
| Calories |
212
|
| Total Fat |
8 g
|
| Saturated Fat |
3 g
|
| Polyunsaturated Fat |
1 g
|
| Monounsaturated Fat |
3 g
|
| Cholesterol |
201 mg
|
| Sodium |
476 mg
|
| Carbohydrates |
21 g
|
| Fiber |
4 g
|
| Sugar |
3 g
|
| Protein |
15 g
|
| Vitamin A |
244 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
44 mcg
|
| Choline |
163 mg
|
| Calcium |
94 mg
|
| Iron |
2 mg
|
| Potassium |
495 mg
|