I was hungry for quiche, but wanted to make it fast, so I came up with this idea. This recipe is so versatile, you can’t mess it up. You may substitute or add ingredients to your liking. It’s quick because instead of a pastry crust, I use hash browns.
30 oz bag Mr. Dell’s frozen shredded hash browns, thawed
½ cup (I stick) butter or margarine, melted
salt and pepper
1 thinly sliced small onion or 2 Tbsp dried onion flakes
5 cups fresh chopped baby spinach leaves
8 oz bag shredded Mexican-style cheddar jack cheese
1 1/3 cups milk
2 cups sour cream (optional)
1 21 oz pkg ready to eat bacon or fry 12-15 slices.
Chopped or cut into small pieces with scissors
substitutes for bacon:
Canadian bacon, chopped ham, turkey
- about ¾ cup for each dish
Preheat oven to 425 degrees.
Spray or butter two quiche dishes or two 9” glass pie plates.
Divide hash browns in half and press onto the bottom and sides of the dishes. The bottom of a sprayed glass or jar will help. Don’t leave any hash browns above the edge of the dish or they’ll brown too quickly and burn when you bake the entire quiche.
Drizzle with melted butter; spread butter to sides with a spoon.
Season with salt and pepper.
Bake for 20 minutes or until golden.
Reduce oven temperature to 350 degrees.
Whisk eggs. Add milk.
When crust is baked, spread half the sour cream onto each crust. Spread half the spinach in each dish.
Top with cheese and chopped bacon.
Pour egg mixture evenly over the layers.
Press down any ingredients that aren’t covered until egg mixture is above.
Bake 20 to 25 minutes.
Let stand about 5 minutes before slicing.
Serve with a side vegetable or a fruit, such as melon and grapes.
You can make these quiches ahead, serve the next day, and they are equally delicious.
You can also make each one different, such as one bacon and one turkey and add Parmesan to one. Exchange the spinach for steamed broccoli if you prefer.
Let me know if you try it!