Meal Idea Mondays-Broccoli Cheddar Hash Brown Quiche

For Christmas brunch I made this Broccoli Cheddar Hash Brown quiche and it was delish! I made it on Christmas Eve, and warmed it up on the stove top for Christmas Day. We have leftovers that we'll use for dinner one night, too. You can pretty much fill this with whatever is in your fridge - I had broccoli to use up, and I always have cheese Let me know if you make it and how you like it!

• 4 cups frozen hash browns (I used Alexia Foods)

• 1/2 onion diced or cubed

• 1 tbsp butter

• 8 large eggs

• 2-3 cups of broccoli, chopped into pieces without the stems (or whatever you have!)

• 1 cup milk (I used coconut, but again whatever you have or even half & half to make it creamier. You can also add in a mix of greek yogurt or sour cream)

• 1 cup (ish) of cheddar cheese cut up into cubes

• 2 tbsp dijon mustard

• salt and pepper to your liking

Preheat oven to 375. Using a 10 or 12 inch cast iron skillet or oven & stove-proof skillet on medium-high heat, add butter and onions until onions are soft and simmering. Feel free to add a pinch of salt and pepper here. Add frozen hash browns and mix around, cook until slightly golden. Spread the mixture into an even layer across the bottom, and up the sides, using a wooden spoon. Transfer to oven and bake until golden, about 30 minutes.

Meanwhile, whisk together remaining ingredients. Once oven timer is up, remove skillet from oven and pour egg mixture over crust. Move around with wooden spoon as needed so full skillet is covered, and return to oven. Bake until egg mixture is set, about 20-25 minutes. Let cool before serving.

If you are warming up at a later time, just pop on the stovetop on low-medium heat with a cover for about 10-15 minutes, and serve!