Ingredients
- Hash Brown Crust:
- 20 oz. Frozen Hash Browns, thawed
- 1 large Egg, lightly beaten
- 1/2 cup White Cheddar, shredded
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- Quiche Filling:
- 10 large Eggs, lightly beaten
- 1 1/2 cups Josie’s Organics Spinach, lightly chopped
- 1 cup White Cheddar, shredded
- 1/2 Sweet Onion, thinly sliced
- 4-5 slices of Bacon, cooked and crumbled
- 2 tbsp. Olive Oil, or butter
- 1/2 cup Whole Milk
- 1/2 tsp. each: Salt & Black Pepper
- Parmesan Cheese, freshly grated, for serving
- Fresh Basil, for serving
Servings: 8
Prep Time: 15 minutes
Freeze Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
Directions
-
1
Hash Brown Crust – Squeeze as much liquid out of the thawed hash browns as possible, then place into a large mixing bowl.
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2
Add the shredded cheddar, beaten egg, salt and black pepper. Stir together.
-
3
Lightly grease a 9″ spring form pan, then evenly press the hash brown crust mixture into the bottom and along the sides (making sure you don’t have any holes).
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4
Freeze the crust for 45 minutes to 1 hour.
-
5
Quiche Filling: 1. Preheat oven to 425F.
-
6
Bake the frozen hash brown crust for 15 minutes.
-
7
In the meantime, caramelize the onions by adding the olive oil to a large skillet over medium high heat. Add the onions to the hot skillet, stirring occasionally to prevent from burning. Cook 10-15 minutes, or until tender and browned.
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8
In a large mixing bowl, add the eggs, whole milk, salt, and black pepper. Whisk until well combined.
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9
Add the bacon crumbles, 3/4 cup white cheddar, chopped spinach, and caramelized onions. Stir together.
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10
Add quiche filling to the hash brown crust. Top with the remaining 1/4 cup white cheddar.
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11
Lower oven temperature to 375F. Bake for 25-35 minutes, or until eggs has just set.
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12
Allow the quiche to cool for at least 10 minutes before garnishing with freshly grated parmesan and fresh basil. Enjoy warm!
