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.
MAKES 6 SERVING/ TOTAL TIME 1 HOUR 30 MINUTES
INGREDIENTS
Crust
3 1/4 cups shredded Yukon Gold potatoes (about 3 large),
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon pepper
5 slices bacon, cooked and chopped
1 ½ cups chopped fresh spinach
¾ cup shredded Cheddar cheese
5 large eggs
1 tablespoon sour cream
1 cup low-fat milk
METHOD
STEP 1
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
STEP 2
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 Value
255 Kcal,
13.5g fat,
5.9g saturated fat,
1.2g fiber,
15.6g protein,
16.6g carbs
