Bacon & Spinach Quiche with Hash Brown Crust

By carol gorman

Hash browns meet quiche in this healthy recipe. Shredded potatoes create a gluten-free crust for this bacon and spinach-studded quiche that's sure to be a crowd-pleasing breakfast or brunch.

Ingredients

• Crust
• 3¼ cups shredded Yukon Gold potatoes (about 3 large), squeezed and drained
• 1 large egg, lightly beaten
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• Bertolli Extra Virgin Olive Oil 17 Fl Oz
• $9.49 for 1 itemThru 01/01
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• Filling
• 5 slices bacon, cooked and chopped
• Smithfield Naturally Hickory Smoked Thick Cut Bacon 16 Oz
• $5.99 for 1 itemThru 08/27
• 1½ cups chopped fresh spinach
• ¾ cup shredded Cheddar cheese
• Lucerne Medium Cheddar Shredded Cheese 32 Oz
• $6.49 for 1 itemThru 09/01
• 5 large eggs
• 1 tablespoon sour cream
• 1 cup low-fat milk
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Preparation

Step 1

To prepare crust: Preheat oven to 400°F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir potatoes, 1 egg, Parmesan, oil, salt and pepper together in a medium bowl. Transfer the potato mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes. To prepare filling and bake quiche: Evenly scatter bacon, spinach and Cheddar over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350°F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.