Spinach and Bacon Hashbrown Quiche
We've put a spin on a classic quiche recipe by adding a crunchy hashbrown crust that is perfect for entertaining your brunch guests!
Cook Time: 45-50 minutes
Serving Size: 8 servings
Featured Cookware:
Ingredients
2 tablespoons olive oil1 (20 ounce) package refrigerated hash browns
½ cup chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
½ cup sour cream
½ cup half-and-half, light cream, or milk
¼ teaspoon salt
⅛ teaspoon ground white pepper
Dash ground nutmeg (optional)
1 1/2 cups packed chopped fresh spinach
1 cup shredded cheese (any kind will work, just chose your favorite)
Recipe Instructions
Preheat oven to 325 degrees. Heat olive oil over medium high heat in your USA Pan 8" chef skillet. Add hash browns and cook until golden brown. We like ours extra crispy! Press hasbrowns into the bottom and up the sides of your USA Pan 8" chef skillet. Next, add in the onions and bacon in the 8" skillet and cook until onion is softened and bacon is crispy. Drain fat from mixture. In a large bowl, whisk together the eggs, sour cream, half and half, salt, pepper and nutmeg. Stir in the onion/bacon mixture, spinach, and grated cheese. Pour egg mixture on top of the hasbrown crust. Bake in your preheated oven for 45-50 min, until eggs are set. Let stand a few minutes before slicing and serving. ENJOY!!