Spinach and Bacon Hashbrown Quiche

3:30 PM

         



Quiche. I've had so many different kinds, but I've never actually made it myself! I've always had a thing for breakfast dishes. I'm the kind of girl that can eat it for breakfast, lunch, or dinner. More and more I'm starting to become a "brunch" girl. So one of my goals for the month of March was to start a food journal. This will allow me to create something new and capture the memories in the making. I came across Spinach and Bacon Hashbrown Quiche on one of my new favorite cooks website. I was highly pleased!



I had to cook the dish for an additional 15 minutes to ensure the middle of the pie pan was fully cooked through.


 In addition to my quiche, I decided to explore Peanut Butter and Jelly Pancakes.  Topped with a little bit of powdered sugar!




Recipe: 
Ingredients:
2 tablespoons olive oil 
1 (20 ounce) package refrigerated hash browns
 ½ cup chopped onion (1 medium)
8 slices bacon chopped 
8 beaten eggs 
½ cup dairy sour cream 
½ cup half­ and­ half, light cream, or milk 
¼ teaspoon salt 
⅛ teaspoon ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
 Dash ground nutmeg (optional) 
2 cups lightly packed chopped fresh spinach 
⅔ cup pepper jack cheese cheese (about 3 ounces) 
½ cup shredded provolone cheese (2 ounces) 
Cherry tomatoes, cut up (optional) 
Paprika sprinkled on top before placing in the oven (optional) 

Instructions:
 1. Begin by heating olive oil over medium high heat in a non­stick skillet. 
2. Add hash browns and a tablespoon of chopped onion. Continue to cook until tender and golden brown. Lightly grease bottom of pie plate. Press hashbrowns into the bottom of a pie plate or skillet creating a crust. 
3. In a bowl stir together eggs, sour cream, half­ and­ half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes. 
4. Pour egg mixture into the hashbrown crust. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean.
5. Let stand for 10 minutes before serving. 

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