Spinach Tomato Hashbrown Quiche
Make an easy and delicious Quiche packed with fresh ingredients on top of a shredded hash brown potato crust! It's loaded with flavor and perfect for breakfast or brunch.
Servings: 8
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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