Make an easy and delicious Spinach Tomato Hash Brown Quiche packed with fresh ingredients. It's loaded with flavor and perfect for breakfast or brunch.
Looking for a quick breakfast idea? I've got a delicious breakfast recipe just for you. This Spinach Tomato Hash brown Quiche smells and tastes rich and indulgent with half the calories of a traditional quiche. And the best part? It doesn't compromise the flavor of the Quiche one bit.
Ingredients in the Spinach Tomato Hash brown Quiche
I'm all about quick and easy recipes, especially if you've had a busy week and still need to fit some "me time" into your day off. Well this Spinach Tomato Hash brown Quiche is perfect for you. Not only is it healthy, it's also very filling.
- Frozen Shredded Hash Brown Potatoes
- Shredded mozzarella cheese
- Onion
- Garlic
- Grape tomatoes
- Fresh baby spinach
- Eggs
- Milk
- Seasonings
How to Make the Healthy Quiche
Just a quick sauté of the spinach and tomatoes; a crust made of shredded potatoes; and an egg mixture topped with cheese to pull it all together.
Pop it in the oven and 30 minutes later you will have a savory Quiche to enjoy with family and friends.
This keeps really well in the fridge and freezer, like a normal Quiche. I highly recommend reheating it in the oven so you can make the edges crispy again!
More Healthy Breakfast Recipes :
Chocolate Chip Banana Pancakes
Spinach Tomato Hashbrown Quiche
Ingredients
- 2 cups Frozen Shredded Hash Brown Potatoes thawed
- 1 cup part-skim shredded mozzarella cheese divided
- 2 tablespoons olive oil
- 1/2 cup onion
- 3 garlic cloves minced
- 1 cup grape tomatoes halved
- 3 to 4 cups packed fresh baby spinach
- 4 eggs
- 1/4 cup milk
- 1/8 teaspoon ground nutmeg or to taste
- red pepper flakes salt and fresh ground pepper , to taste
Instructions
- Pre-heat oven to 375.
- Grease a pie pan or round baking dish, then press down the Shredded Hash Brown Potatoes into the pan.
- Bake for 10 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
- Heat olive oil in a skillet.
- Add onion and cook and stir for 1-2 minutes.
- Add garlic and cook for 30 seconds, stirring frequently
- Stir in tomatoes and continue to cook for 30 seconds.
- Mix in the spinach and cook for 2 to 3 more minutes, or until wilted, stirring frequently.
- Remove from heat and spread over prepared hashbrowns.
- In a mixing bowl, whisk together eggs, milk, nutmeg, red pepper flakes, salt and pepper; whisk until thoroughly combined.
- Pour over spinach and tomatoes.
- Sprinkle the remaining shredded mozzarella over the pie (extra is always welcomed).
- Bake for 30 to 35 minutes, or until top is golden brown.
- Let cool for 10 minutes before cutting.
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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