Mushroom Arugula Quiche with Hash-brown Crust

I have been feeling very sluggish lately.  Also very disappointed in myself as I have gained 10 lbs back from when I did the 17 Day Diet.  My husband did also.  We are both trying to get back on track.  We are going to start it again after the holidays.  In the mean time, I am still trying to cook healthier.  I made this quiche this morning and it was fabulous.

Mushroom Arugula Quiche with Hash-brown Crust

1 Carton of Costco Hash-browns soaked according to directions on package

1 tbsp melted butter

1 Carton of Egg Whites  (16 oz)

1 1/4 cup of Kraft Fat Free Mozzarella 

1/2 cup of 2% milk

1 tbsp all purpose flour

1/8 to 1/4 cup of chopped or sliced baby bella mushrooms or white button mushrooms

1 small bunch of green onion chopped

1 tbsp of fresh chives chopped

1 tbsp of dried Tarragon

1 tbsp of dried Chervil

salt and pepper to taste

1 handful (about 1 cup) of baby arugula

Preheat oven to 450°

Soak hash-browns according to package directions.  Line a tart dish with parchment paper or butter or oil dish so quiche will not stick.  Toss hash-browns with melted butter in a bowl, pour into lined tart dish and press into bottom and up sides of dish.  Bake in oven for about 30 to 35 minutes or until hash-browns start to brown on top

Meanwhile, mix together egg whites and milk.  In a small nonstick pan saute mushrooms for 3 to 5 minutes on medium heat, remove from heat and add green onions and chives to the pan and toss.  In a small bowl,  toss cheese with flour.  Stir mushroom mix into eggs, stir cheese mix into eggs, stir in Tarragon and Chervil, salt and pepper to taste.

When hash-browns are done, remove from oven and spread arugula over hash-browns  pour egg mixture on top.  Reduce oven temp to 325°, place quiche in oven and bake 30-40 minutes until a knife comes out clean.  Let sit for 10 minutes. only 176 calories each.  Serves 6.   Enjoy!!  °