Scale
Ingredients
For the Hash Brown Crust:
- 1 pkg Frozen Hash Browns, thawed and squeezed VERY dry
- 2 Tablespoons Butter, melted
- 1 Large Egg
- A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper (about 1/4 tsp of each)
For the Quiche:
- 1/2 Cup Bell Peppers, both red and green, diced
- 1/4 Cup Onion, diced
- 2 Cloves Garlic, minced
- 6 Egg whites + 3 Large Eggs
- 1/2 Cup Whole Milk
- 1 1/2 Cups Gruyere Cheese
- 1 pkg. Baby Spinach
- 3–4 slices Bacon
Instructions
For the Hash Brown Crust:
- Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
- Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides.
- Cook in a preheated oven at 400° F for 20-25 minutes or until the hash browns start to crisp and turn brown.
For the Quiche:
- In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8-10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool.
- In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan.
- Reduce the heat to 350° F and bake for 45 minutes.