Best 4 Spinach Quiche With Shredded Hash Brown Crust Recipes

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Indulge in a delightful culinary journey with our mouthwatering Spinach Quiche with Shredded Hash Brown Crust. Envision a golden-brown, flaky crust made entirely from shredded hash browns, enveloping a creamy, vibrant filling of spinach, cheese, and eggs. This innovative quiche recipe combines the best of both worlds - a crispy, savory crust with a tender, flavorful filling. Prepare to tantalize your taste buds with this unique and satisfying dish that caters to various dietary preferences, including gluten-free and vegetarian options.

In this comprehensive article, we'll guide you through every step of creating this exceptional Spinach Quiche with Shredded Hash Brown Crust. Discover the simplicity of preparing a homemade gluten-free crust using shredded hash browns, ensuring a crispy and flavorful base for your quiche. Dive into the art of making a creamy, delectable filling loaded with fresh spinach, aromatic herbs, and a blend of your favorite cheeses. We'll also explore alternative fillings and crust variations to suit your dietary needs and preferences.

Get ready to impress your family and friends with this stunning Spinach Quiche with Shredded Hash Brown Crust. Elevate your brunch, lunch, or dinner gatherings with this versatile dish that can be enjoyed as a main course or a delectable side. With its vibrant colors and irresistible flavors, this quiche will steal the show at any occasion. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that promises to leave your taste buds craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH & BACON HASH BROWN QUICHE



Spinach & Bacon Hash Brown Quiche image

With a crust of crispy hash browns and a rich, creamy filling studded with spinach and bacon, this cheesy quiche is comfort food at its most satisfying. Delicious for breakfast, lunch or supper! Sonya Labbe - Santa Monica, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

3 cups frozen shredded hash brown potatoes, thawed
1/4 cup butter, melted
6 bacon strips, diced
1 small onion, chopped
3 large eggs
1 cup half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chopped fresh spinach
2/3 cup shredded part-skim mozzarella cheese
1/3 cup shredded Swiss cheese

Steps:

  • Preheat oven to 425°. Press hash browns between paper towels to remove excess moisture; toss with butter. Press onto the bottom and up sides of a 9-in. pie plate. Bake 20-25 minutes or until edges are browned. Reduce oven temperature to 350°., Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a large bowl, combine eggs, cream, salt and pepper. Stir in spinach, cheeses and bacon mixture; pour into crust., Bake 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 282 calories, Fat 20g fat (11g saturated fat), Cholesterol 166mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

HASH BROWN QUICHE



Hash Brown Quiche image

A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!

Provided by WOGSALG

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 9

3 cups shredded hash brown potatoes
⅓ cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
¼ cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
  • In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
  • Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 15.9 g, Cholesterol 127.5 mg, Fat 28.9 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 15.5 g, Sodium 793 mg, Sugar 1.6 g

HASH BROWN QUICHE CUPS



Hash Brown Quiche Cups image

Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. -Nicole Stone, Gilbertville, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 large egg
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
3 large eggs
1 tablespoon minced fresh chives
1/3 cup shredded Colby-Monterey Jack cheese
1/3 cup fresh baby spinach, thinly sliced
2 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.

Nutrition Facts : Calories 180 calories, Fat 11g fat (5g saturated fat), Cholesterol 205mg cholesterol, Sodium 375mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

SPINACH QUICHE WITH SHREDDED HASH BROWN CRUST



Spinach Quiche With Shredded Hash Brown Crust image

Ready, Set, Cook! Special Edition Contest Entry: I got the idea for this recipe from the Fannie Farmer Cookbook. I have always wanted to make quiche, but was daunted by the need to make a proper crust. The Simply Pototoes Shredded Hash Browns seemed to me an ideal way to get around this problem, and makes a delicious and easy to prepare, foolproof crust. The crust complements and enhances the flavors of the spinach and quiche custard.

Provided by johnniZanni

Categories     Potato

Time 1h39m

Yield 1 8, 4-6 serving(s)

Number Of Ingredients 17

1 bunch fresh spinach, chopped (can substitute a package of frozen)
4 green onions, white part, thinly sliced. Reserve the green ends for garnish
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced crosswise
1 tablespoon of freshly grated ginger
1/4 teaspoon salt
1/4 teaspoon freshly grated black pepper
1 pinch of freshly grated nutmeg
4 large eggs
2 cups half-and-half
1/4 teaspoon salt
4 pieces mastic
1 cup shredded carrot
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 tablespoons unsalted butter or 2 tablespoons ghee
1 large egg
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 Farenheit. While the oven is heating,.
  • Make the spinach filling.
  • Trim and carefully wash the spinach to remove all dirt and spin dry in a salad spinner before chopping. In a skillet over medium high heat the olive oil and add the garlic, onion and ginger. When the oil is perfumed, about 30 seconds, add the chopped spinach, nutmeg, salt and pepper. Stir well to coat spinach with oil and prevent the aromatics from sticking to bottom of pan. Cover and steam until the spinach is cooked down, about 4 minutes, stirring frequently. Remove the lid and lower heat. Let the liquid evaporate, stirring to prevent burning. Turn out into a bowl and set aside.
  • Make the Crust.
  • Shred the carrot. In a saucepan on low heat just melt the butter or ghee. In a small bowl whisk the egg with the salt and mix in the butter/ghee. In a bowl combine the carrot and pototoes and mix thoroughly. Add the egg mixture. Toss and stir until the vegetables are evenly coated. Press the potato/carrot mixture into the bottom and sides of an 8 inch lightly oiled springform pan. Cover the edge of the crust with foil to prevent burning. Bake on a cookie sheet at 350°F For 15 minutes.
  • Make the Custard.
  • While the crust is cooking, in a mortar and pestle grind the mastic with the 1/4 tsp salt. Lightly whisk the eggs and combine with the half and half and salt/mastic mixture. Whisk until smooth.
  • Assemble the Quiche.
  • Line the bottom of the hot crust with the spinach. Pour the custard over all. Garnish top with 1 tbsp of finley chopped onion greens. Place in the oven on a cookie sheet. Bake at 350°F for 50 minutes, or until a knife inserted in the center comes out clean.
  • Run a knife around the outside to loosen; remove sides of springform pan.
  • Cut in wedges. Serve hot or cold.

Tips:

  • For the perfect quiche crust, use shredded hash browns that are thawed and squeezed dry to remove excess moisture.
  • If you don't have a food processor, you can grate the potatoes by hand using the large holes of a box grater.
  • To make sure the quiche is cooked through, insert a toothpick into the center and it should come out clean.
  • Let the quiche cool for at least 15 minutes before slicing and serving to allow the filling to set.
  • You can add your favorite toppings to the quiche, such as cooked bacon, crumbled sausage, or chopped vegetables.

Conclusion:

This spinach quiche with shredded hash brown crust is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The crispy hash brown crust is a fun and unique twist on a classic quiche, and the creamy spinach filling is packed with flavor. Whether you're a fan of quiche or just looking for a new and exciting recipe to try, this spinach quiche with shredded hash brown crust is sure to please.

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