To prepare crust: Preheat oven to 400°F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir potatoes, 1 egg, Parmesan, oil, salt and pepper together in a medium bowl. Transfer the potato mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
To prepare filling and bake quiche: Evenly scatter bacon, spinach and Cheddar over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350°F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.
255 calories;14 g fat(6 g sat); 1 g fiber; 17 g carbohydrates; 16 g protein; 44 mcg folate; 212 mg cholesterol; 2 g sugars; 0 g added sugars; 1,257 IU vitamin A; 2 mg vitamin C; 204 mg calcium; 1 mg iron; 526 mg sodium; 632 mg potassium
Vitamin A (25% daily value), Calcium (20% dv)
delish.....love anything with hashbrown
honeypig - i think you misread the recipe. eating well sprinkles ads in the recipes, and a Pillsbury crust is not actually an ingredient...it was just an ad.
September 01, 2018
I didn't actually make this, but am wondering why on earth the ingredients call for Pillsbury pie crust when the big selling point is supposedly the "hash brown crust"?
July 31, 2018
Made this as directed and it came out great. Very easy to put together. Loved the crispness of the potato crust. Will definitely make again. Like the fact that it's gluten-free so can share with a friend that has celiac.