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Spinach & Gruyere Cheese Quiche with a Hash Brown Crust

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This breakfast quiche filled with spinach and gruyere cheese is made even better with crispy hash brown crust. Serve this at your next brunch!

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Rate this recipe 4/5 (82 Votes)

Ingredients

  • CRUST:
  • 1 package frozen hash browns, thawed and squeezed dry
  • 2 tablespoons organic butter, melted
  • 1 organic egg
  • onion powder, garlic powder, Italian seasonings, salt & pepper, to taste
  • 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 package organic baby spinach
  • 3 to 4 slices Canadian bacon (or regular bacon)

Details

Servings 6
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

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 to 25 minutes or until the hash browns start to crisp up

QUICHE:
In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8 to 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.

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