Spinach and Bacon Hash Brown Quiche
Description
Instead of making the classic French inspired quiche with the traditional pie crust, make it with a tender yet crunchy hash brown crust. Serve it for breakfast or brunch or even dinner, if you would prefer.
Ingredients
2 T. olive oil
20 oz. package refrigerated hash browns
½ c. chopped onion, from about 1 medium
6 slices bacon
8 beaten eggs
½ c. sour cream
½ c. half-and-half, light cream, or milk
¼ t. salt
⅛ t. ground white pepper
dash ground nutmeg
3 c. lightly packed chopped fresh spinach
⅔ c. shredded mozzarella cheese (about 3 oz.)
½ c. shredded Swiss cheese (2 oz.)
cherry tomatoes, sliced , plus more for garnish, if desired
Directions
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Preheat oven to 325 degrees.
Heat olive oil over medium-high heat in a non-stick skillet. Add hash browns; cook until tender and golden brown.
Press hash browns into the bottom of a pie plate or skillet, creating a crust.
Meanwhile, in a large skillet, cook bacon and onion until onion is tender and bacon is crisp; drain on a paper towel lined plate; chop.
In a bowl, stir together eggs, sour cream, half-and-half, salt, pepper, and nutmeg. Stir in onion mixture, spinach, both cheeses and tomatoes.
Pour egg mixture into the hash brown crust. Bake 45 - 50 minutes or until a knife inserted into the center comes out clean. If necessary, cover edges of crust with aluminum foil to prevent over-browning.
Let stand for 10 minutes before serving. If desired, garnish with more cherry tomatoes.
8 servings.