✔ SPINACH AND GRUYERE CHEESE QUICHE WITH A HASH BROWN CRUST

✔ SPINACH AND GRUYERE CHEESE QUICHE WITH A HASH BROWN CRUST

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INGREDIENTS

FOR THE HASH BROWN CRUST:

• 1 pkg Frozen Hash Browns, thawed and squeezed VERY dry
• 2 Tablespoons Butter, melted
• 1 Large Egg
• A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper (about 1/4 tsp of each)

FOR THE QUICHE:

• half of Cup Bell Peppers, both pink and green, diced
• 1/four Cup Onion, diced
• 2 Cloves Garlic, minced
• 6 Egg whites + 3 Large Eggs
• 1/2 Cup Whole Milk
• 1 half of Cups Gruyere Cheese
• 1 pkg. Baby Spinach
• three–four slices Baron Verulam

INSTRUCTIONS

FOR THE HASH BROWN CRUST:

• Add a bit olive oil to the lowest of a spring shape pan and line with parchment paper, along with the perimeters. Brush with extra oil on top of the parchment paper. Set aside.
• Combine the hash browns, melted butter, egg and spices in a bowl and placed them inside the pan pushing them up the edges.
• Cook in a preheated oven at four hundred° F  for 20-25 minutes or until the hash browns start to crisp and flip brown.

FOR THE QUICHE:

• In a small pan, over low/medium warmth, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8-10 minutes or till tender and translucent. Add the spinach and cook any other short while over low warmth until wilted. Set apart to cool.
• In a bowl, integrate the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan.
• Reduce the warmth to 350° F and bake for 45 minutes.

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