Print
Spinach gruyere cheese quiche with hashbrown crust

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 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
  • 34 slices Bacon

Instructions

For the Hash Brown Crust:

  1. 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.
  2. Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides.
  3. 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:

  1. 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.
  2. 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.
  3. Reduce the heat to 350° F and bake for 45 minutes.