Tuesday, June 14, 2011

Spinach Breakfast Quiche

It has been a busy few days having family in town, and we have more family coming into town tomorrow! It seems to be like a hotel around here! When we have guests staying with us I like to make something that can be easily reheated in the morning for breakfast. I had found this recipe for a Breakfast Quiche last week on the Foodbuzz Top 9 and it sounded too good to pass by. I wanted to take it one step further an add spinach to it, and I can't tell you how good this was. Having the hash brown crust really made a difference and kind of set it apart from other quiches I've had.



-3 cups shredded frozen hash browns, thawed and drained
-4 tablespoons butter, melted
-3 eggs
-1/2 cup milk
-1/2 cup half&half (I used fat free)
-3/4 cup real bacon pieces (you can use real bacon, or I used Hormel Real Bacon Pieces)
-1 cup shredded cheddar cheese
-1 cup cooked frozen spinach
-1/4 cup diced scallions
- salt and pepper to taste

1. Preheat oven to 450 degrees
2. In a bowl, mix the drained hash browns and the melted butter. Pour into a 9inch pie dish and press down to mold the hash browns into the dish, with some coming up on the edges to form the crust. Bake for 25 minutes until golden brown and crispy.
3. In a mixing bowl, combine all remaining ingredients. When crust has finished baking, pour egg mixture into hash brown crust, make sure to press mixture down to pack spinach into crust. Reduce oven temperature to 350 degrees and bake for another 30 minutes. Garnish with a few chopped scallions.

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