Meatless Monday
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Meatless Monday: Spinach Hash Brown Quiche

From one week of celebratory eating to another.  This Sunday is Valentine’s Day, so hopefully you have thought about your plans a little bit at least!  First up on my Valentine’s Day menu is this delicious spinach hash brown quiche, from the folks at The Chew.  You’re Valentine will be happy that you made this breakfast to start your day!

Hash Brown Crust:

1 (20 ounce) bag frozen shredded hash browns (thawed)

2 large eggs (beaten)

Kosher salt and freshly ground black pepper (to taste)

Creamed Spinach Filling:

4 tablespoon unsalted butter

3 tablespoon all-purpose flour

1 cup skim milk (heated)

1 teaspoon freshly grated nutmeg

1 1/2 cups shredded cheese (I used a mixture of Mexican and Mozzarella)

1 (10 ounce) package frozen spinach (thawed and drained of excess liquid)

3 large eggs (beaten)

Kosher salt and freshly ground black pepper (to taste)

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Hash Brown Spinach Quiche Ingredients

Preheat oven to 400

Spray a 9-inch pie dish with cooking spray

In a medium bowl, add the shredded hash brown and eggs, and mix to combine

Season with salt and pepper

Hash Brown Crust

Hash Brown Crust

To the prepared pie dish, add the hash brown mixture

Using the back of a spoon and hands, press into an even layer

Hash Brown Crust

Hash Brown Crust

Place in oven and bake for 15 minutes to par bake, until golden brown around the edges

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Meanwhile, place a medium saucepan over medium-high heat

Add the butter and melt

Add the flour, whisk to combine, and cook for 2 minutes stirring constantly

Slowly pour in the milk, whisking constantly until smooth

Season with nutmeg, salt and pepper

Bring to a simmer and cook for 2 minutes, until thickened

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Remove from heat

Add cheeses, spinach and bacon, and stir to combine and melt the cheese

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Season with salt and pepper to taste

Once mixture has cooled a bit, add the eggs and stir vigorously to combine

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Pour the mixture over the par-baked hash brown crust

Bake for 15-20 minutes, until eggs are set and golden brown

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Remove from oven, tent and let cool for 10 minutes before serving

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Hash Brown Spinach Quiche
Serves 10
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
219 calories
15 g
123 g
13 g
11 g
7 g
160 g
216 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
160g
Servings
10
Amount Per Serving
Calories 219
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 123mg
41%
Sodium 216mg
9%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
7%
Sugars 2g
Protein 11g
Vitamin A
76%
Vitamin C
10%
Calcium
21%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hash Brown Crust
  1. 1 (20 ounce) bag frozen shredded hash browns (thawed)
  2. 2 large eggs (beaten)
  3. Kosher salt and freshly ground black pepper (to taste)
Creamed Spinach Filling
  1. 4 tablespoon unsalted butter
  2. 3 tablespoon all-purpose flour
  3. 1 cup skim milk (heated)
  4. 1 teaspoon freshly grated nutmeg
  5. 1 1/2 cups shredded cheese (I used a mixture of Mexican and Mozzarella)
  6. 1 (10 ounce) package frozen spinach (thawed and drained of excess liquid)
  7. 3 large eggs (beaten)
  8. Kosher salt and freshly ground black pepper (to taste)
Instructions
  1. Preheat oven to 400
  2. Spray a 9-inch pie dish with cooking spray
  3. In a medium bowl, add the shredded hash brown and eggs, and mix to combine
  4. Season with salt and pepper
  5. To the prepared pie dish, add the hash brown mixture
  6. Using the back of a spoon and hands, press into an even layer
  7. Place in oven and bake for 15 minutes to par bake, until golden brown around the edges
  8. Meanwhile, place a medium saucepan over medium-high heat
  9. Add the butter and melt
  10. Add the flour, whisk to combine, and cook for 2 minutes stirring constantly
  11. Slowly pour in the milk, whisking constantly until smooth
  12. Season with nutmeg, salt and pepper
  13. Bring to a simmer and cook for 2 minutes, until thickened
  14. Remove from heat
  15. Add cheeses, spinach and bacon, and stir to combine and melt the cheese
  16. Season with salt and pepper to taste
  17. Once mixture has cooled a bit, add the eggs and stir vigorously to combine
  18. Pour the mixture over the par-baked hash brown crust
  19. Bake for 15-20 minutes, until eggs are set and golden brown
  20. Remove from oven, tent and let cool for 10 minutes before serving
beta
calories
219
fat
13g
protein
11g
carbs
15g
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