Spinach and Gruyere Cheese Quiche with a Hash Brown Crust
Scale
Ingredients
For the Hash Brown Crust:
- 1 pkg frozen hash browns, thawed and squeezed dry
- 2 Tablespoons organic butter, melted
- 1 organic egg
- A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper
For the Quiche:
- 1/4 cup organic red pepper, diced
- 1/4 cup organic green pepper, diced
- 1/4 cup organic onion, diced
- 2 cloves organic garlic, minced
- 6 organic egg whites and 3 organic eggs
- 1/2 cup organic whole milk
- 1 1/2 cups Gruyere cheese
- 1 pkg organic baby spinach
- 3–4 slices Canadian bacon (or regular 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 for 20-25 minutes or until the hash browns start to crisp up
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 and bake for 45 minutes
Notes
© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words AND link back to this post