Hashbrown Crust Quiche

Frozen hashbrowns make the perfect (and gluten-free!) crust for this veggie-packed quiche.

Servings: 6

Cook Time: 50 minutes, divided

Total Time: 60 minutes

Ingredients:

• 4 cups frozen hash browns, thawed

• 2 Tbsp salted butter, melted

• 1 tsp salt

• 1/2 teaspoon black pepper

• 1 Tbsp olive oil (+ more if needed)

• 1 onion, sliced

• 3 Roma tomatoes, diced

• 2 large handfuls of spinach

• 6 slices of bacon, cooked and crumbled

• 1 cup sharp cheddar cheese, shredded

• 6 eggs

• 1/2 cup milk

  
  

Directions:

1. Preheat your oven to 425°F and spray a pie dish with cooking spray.

2. In a large mixing bowl, combine the thawed hash browns, melted butter, salt and pepper. Press the mixture evenly into the bottom and up the sides of the prepared pie dish to form a crust.

3. Bake the hash brown crust in the preheated oven for about 20 minutes.

4. In a saucepan on low heat, add the olive oil and then the sliced onion. Saute for 10-15 minutes until the onions are completely soft and start to caramelize, adding more oil as needed.

5. Stir in the tomatoes and spinach. Add salt to taste and cook until the spinach is fully wilted.

6. In the bottom of the cooked hashbrown crust, spread the onion mixture followed by the bacon and then the cheese.

7. In a bowl, whisk together the eggs and milk and add a pinch of salt and pepper. Pour the egg mixture into the pie pan.

8. Bake for 25-30 minutes until the egg is fully set.

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