I sprinkled dried Italian herbs
on top of the quiche before baking, but you can use two teaspoons of fresh chopped herbs instead (thyme and parsley are perfect!).
Remove quiche from oven and cover
top of quiche with remaining Simply Potatoes Shredded Hash Browns.
Thinly slice the courgette, red onion and the rest of the garlic, toss in a drizzle of olive oil and a sprinkle of sea salt and arrange
on top of the quiche.
Sprinkle the remaining cheddar shreds over
the top of the Quiche.
Arrange the rest of the potatoes in a circular pattern over
the top of the quiche.
Bake at 400F for about 30 - 40 minutes until the eggs are set and
the top of the quiche is golden brown.
If you can have sheep or goat cheese, you could use either on
the top of the quiche.
Sprinkle
the top of the quiche with the reserved cheese.
Top with the extra cheese and cover the pan lightly with foil, making sure the foil is not touching
the top of the quiche mixture, only covering it.
Remove the foil and bake for another 5 minutes so that
the top of the quiche turns a light golden brown.
Bake for 1 1/2 to 1 3/4 hours, until
the top of the quiche is browned and the custard is set when the pan is jiggled.
Oil
the top of the quiche and the vegetables with 2 - 3 Tbsp of oil.