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  • 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


  • 1

    Hash Brown Crust – Squeeze as much liquid out of the thawed hash browns as possible, then place into a large mixing bowl.

  • 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).

  • 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.

  • 8

    In a large mixing bowl, add the eggs, whole milk, salt, and black pepper. Whisk until well combined.

  • 9

    Add the bacon crumbles, 3/4 cup white cheddar, chopped spinach, and caramelized onions. Stir together.

  • 10

    Add quiche filling to the hash brown crust. Top with the remaining 1/4 cup white cheddar.

  • 11

    Lower oven temperature to 375F. Bake for 25-35 minutes, or until eggs has just set.

  • 12

    Allow the quiche to cool for at least 10 minutes before garnishing with freshly grated parmesan and fresh basil. Enjoy warm!

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