Why not give this Spinach Quiche with a Hash Brown Crust a try for a change to a regular quiche. A cream filling loaded with iron rich spinach on top of a gluten free hash brown crust. Take a look!
Not too long before making this quiche, I had made hash browns. Not something I really make, but but mood struck and I had a go. They were a huge success and I find myself making them every so often now. I think they are a great addition to any breakfast table. Or lunch, for that matter. Anyway, I got to thinking about them and if they could be turned into a crust. You guessed it, a million other people have already done it.
So, that’s what I was about to do as well.
I already had hash browns made and in the freezer, so it made this light work for me this time around. Making your own hash browns is a whole other step which makes this quiche quite involved. So, you can just as easily buy your own. In the recipe below the prep and cooking time does not allow for the making of the hash browns in case you were wondering. If you want to make your own, click here for the hash brown recipe.
Notes About the Spinach Quiche with a Hash Brown Crust
If you like quiche, you will like it no doubt. Although I always have used a pastry crust in the past, this hash brown crust turned out great. I mean it wasn’t pastry, but it wasn’t trying to be. I thought it was a huge success and will be making it again.
- This quiche uses Homemade Hashbrowns. That isn’t necessary and will add to the prep and cooking time if you choose to make your own. Mine were made in advance and frozen.
- The key to knowing when a quiche is done (because nobody wants to eat raw eggs), is that will be set and not jiggly in the center. If you notice it is but yet it’s browning too quickly, just place a sheet of aluminum foil over the top and let it finish cooking. I have to do this from time to time when making quiche.
Apart from that, not much else to say. And like I said earlier, it’s a great make ahead dish to keep in mind for spring and summer entertaining.
Happy cooking friends!
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Get the recipe!
Spinach Quiche with a Hash Brown Crust
Ingredients
For the filling:
- 1 Cup heavy cream
- 1 onion diced
- 2 Cups spinach roughly chopped
- 1 Cup parmesan cheese
- 6 eggs
- Salt and pepper
- 1 Tablespoon olive oil
For the hash brown crust:
- 12 Hash browns equivalent to one bag if you are buying them in the freezer
- 1 Egg
- 2 Tablespoons butter
- Salt
- Pepper
Garnish:
- Fresh chives chopped (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch quiche pan and set aside.
- First make the crust. Squeeze out extra water from the hash browns by putting them in a kitchen towel and squeezing out extra water. Then put them into a large bowl with the butter, egg, salt and pepper. Using your hands, mix it together until it is completely combined.
- Transfer this to your prepared quiche pan. Flatten it out completely covering the bottom and up the sides of the pan. Press it firmly into place. Bake for about 15 minutes or until it has set. Remove from oven and set aside.
- In a skillet set over medium heat, add the olive oil and butter. Cook over medium heat for about 5 – 8 minutes until they have completely softened. Add the spinach and stir until wilted. Remove from heat.
- Whisk together the cream and eggs and season with salt and pepper. Stir in parmesan cheese.
- Pour the egg mixture into the prepared crust. Evenly spoon over the spinach mixture. Bake in a preheated oven for 40-50 minutes or until it has set completely. Remove from oven and leave on a wire rack to cool.
- Garnish with fresh chives. Can be served hot or at room temperature.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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