Ingredients
Scale
- 2 cups frozen shredded hash browns
- 3 tablespoons melted butter
- 6 large eggs
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 cups fresh baby spinach, sautéed
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup sweet onion, caramelized
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). In a bowl, mix thawed hash browns with melted butter. Press into a greased pie dish to form the crust.
- Bake the crust for 20 minutes until golden and crispy.
- Sauté onions and bell peppers in a skillet over medium heat until tender, about 5 minutes. Add spinach until wilted.
- In a separate bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in half of the cheddar cheese.
- Fold sautéed vegetables into the egg mixture gently.
- Pour the mixture into the baked hash brown crust and top with remaining cheddar cheese.
- Bake at 350°F (175°C) for 25-30 minutes until set and lightly browned.
Notes
- Customize your quiche by adding seasonal vegetables or different cheeses.
- For added flavor, consider incorporating herbs like dill or parsley.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (145g)
- Calories: 290
- Sugar: 2g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 186mg