Rating: 3.5 stars
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A spinach and bacon quiche gets a fun twist with the addition of hash browns. Shredded potatoes create a gluten-free crust for this healthy quiche that's sure to be a crowd-pleasing breakfast or brunch.

Joy Howard
Source: EatingWell.com, June 2018

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Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Servings:
6
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Preheat oven to 400 degrees 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.

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  • 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 degrees 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.

Nutrition Facts

255 calories; protein 15.6g; carbohydrates 16.6g; dietary fiber 1.2g; sugars 2.4g; fat 13.5g; saturated fat 5.9g; cholesterol 212mg; vitamin a iu 1256.6IU; vitamin c 2.1mg; folate 44.3mcg; calcium 204.1mg; iron 1.2mg; magnesium 23.4mg; potassium 632.1mg; sodium 526mg; thiamin 0.1mg.
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