Crust:
1 package frozen hash browns, thawed and squeezed dry
2T organic butter, melted
1 organic egg, beaten
1 tsp onion powder
1 tsp garlic powder
1/2 tsp Italian seasonings
Salt & pepper to taste
Quiche Ings:
6 organic egg whites and 3 organic eggs, beaten
1 1/2 cups shredded mozzarella cheese or vegan cheese
2T cannabutter
1 onion, chopped small
1 teaspoon minced garlic
2c chopped fresh broccoli
3 to 4 slices Canadian bacon (or regular bacon), sliced into bacon bits
1/2 cups milk or plant-based (oat or almond)
1tsp salt
1/2 tsp black pepper
1T cannabutter, melted
1g keif, decarboxylated
Instructions:
Take hashbrowns out of freezer and let thaw either on their own or heat for 1-2 mins to break them up. Preheat oven to 350 degrees F (175 degrees C). Over medium heat, cook bacon bits. Set aside on a plate with paper towel to drain.
Take hashbrowns and crush them gently in a bowl once thawed. Add crust ings and mix together. Press the ings lightly into a springform pan that has a parchment paper lining.
Melt cannabutter in a large saucepan over medium low heat. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs, milk and keif. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables, bacon and cheese. Bake in preheated oven for 30 to 50 minutes, or until center has set. Enjoy!
