Scrumptious anytime... This recipe takes 10 minutes to prepare. We make it with spinach, but just about any veggie will do. In summertime, we add our garden fresh cherry tomatoes and basil. Gluten Free
20 ounces (1 package) shredded hash brown potatoes, thawed and squeezed
3 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons of olive oil
8 ounces kosher parve sausage crumbles or faux kosher bacon
½ small onion, finely chopped
2 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed, or 2 cups fresh spinach
3 large eggs
1 cup half and half
1-cup cheddar cheese, shredded
Sea salt and freshly ground pepper
Optional: Cherry tomatoes (halved), fresh basil
Preheat oven to 450°F. To drain as much excess moisture as possible, press hash browns between paper towels, or squeeze in cheesecloth and clean dishtowels. Mix hash browns with the melted butter and press into a 9" – 10" pie dish to form a crust. Bake for 20 to 25 minutes until edges are golden brown and start to crisp. Remove from oven and lower temperature to 350°F.
Squeeze spinach to remove excess moisture.
Heat olive oil in a large fry pan, Add onion, and sauté until softened. Add garlic and cook for 1 minute. Add spinach and cook just until mixture is warmed through, and spinach begins to wilt, about 1 minute.
In a bowl, lightly beat the eggs, half and half, add faux bacon or sausage, shredded cheese and spinach mixture. Season with salt and freshly ground pepper. Pour egg mixture over hash brown crust and cook in 350°F oven for 30 to 35 minutes, until quiche is light golden brown on top.
Let stand about 5-10 about 5- 10 minutes before slicing and serving. Or, let cool completely, refrigerate, and reheat in a 350°F oven when ready to serve
Serves about 6-8
Recipe: Kosher, dairy