Kale, Mushroom and Ham Potato Crust Paleo Quiche

3  cups		hash browns
6  ounces		diced ham, cooked
3  cups		kale
1  cup		mushrooms
8		egg whites
1/4		diced onion
1/3  cup		low fat coconut milk
1/2  teaspoon		salt
1/2  teaspoon		pepper
1/2  teaspoon		dried parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Kale, Mushroom and Ham Potato Crust Paleo Quiche ingredients. The serving size for any ingredient in Kale, Mushroom and Ham Potato Crust Paleo Quiche may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Preheat oven to 400 degrees F.
2 In a medium sized casserole dish or round quiche dish, press thawed hash browns into bottom and up the sides to create a crust. Use paper towel to soak out the water.
3 Bake for 25 minutes or until golden brown
4 Saute the mushrooms a fe minutes, then add the kale until it is bright green/ tender.
5 Beat eggs with milk, and spices. Add diced ham.
7 Once hash browns are golden, remove from oven, turn temp. down to 350 degrees F., add kale and mushrooms, then pour egg mixture over top and place back into oven
8 Bake until eggs are no longer runny on top, about 25-30 minutes
If you want to add cheese to it (or just half of it for the kids!), do so 5 minutes prior to removing from oven