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.
