Ingredients:
For the Hash Brown Crust:
- 3 cups frozen hash browns, thawed and excess moisture squeezed out
For the Quiche Filling:
- 3 slices bacon, chopped
- 1 package baby spinach
- 1/2 cup diced bell peppers
- 2 cloves garlic, minced
- 1/4 cup diced onion
- 6 large eggs
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyere cheese
- 3 tablespoons butter
- 1/4 teaspoon black pepper
- 1 pinch nutmeg
- 1/2 teaspoon salt, divided
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a mixing bowl, combine the thawed hash browns with 2 tablespoons of melted butter and 1/4 teaspoon of salt. Press the hash browns into the bottom and up the sides of the prepared pie dish to form the crust.
- Bake the hash brown crust in the preheated oven for 20-25 minutes, or until golden brown and crispy. Remove from the oven and set aside.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Set aside.
- In the same skillet, add the remaining tablespoon of butter. Once melted, add the diced onion and bell peppers. Cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the baby spinach to the skillet and cook until wilted. Remove from heat and set aside to cool slightly.
- In a separate mixing bowl, whisk together the eggs, whole milk, shredded Gruyere cheese, black pepper, nutmeg, and remaining 1/4 teaspoon of salt.
- Stir the cooked bacon and spinach mixture into the egg mixture until evenly combined.
- Pour the quiche filling into the pre-baked hash brown crust.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
- Serve the Spinach and Gruyere Cheese Quiche with a Hash Brown Crust warm or at room temperature. Enjoy!