Spinach, Bacon, and Cheddar Quiche with Hashbrown Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
20 oz bag (about 3 1/2 cups) Simply Potatoes Shredded Hashbrowns 7 large eggs2 tablespoons all purpose flour1 tablespoon canola oil or extra-virgin olive oil1/4 teaspoon salt1 bag(about 4 cups) frozen spinach with water removed1 cup reduced fat sharp cheddar cheese8 strips bacon cooked crispy and crumbled3/4 cup of reduced fat sour cream1/8 teaspoon ground pepper
1.Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
2.If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1 egg, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
3.Fill the crust with spinach, cheese and bacon. Whisk the remaining 6 eggs, sour cream, and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
4.Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into 6 wedges.
Serving Size: make 6 wedges
Number of Servings: 6
Recipe submitted by SparkPeople user DANCINGFLAMES.
2.If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1 egg, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
3.Fill the crust with spinach, cheese and bacon. Whisk the remaining 6 eggs, sour cream, and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
4.Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into 6 wedges.
Serving Size: make 6 wedges
Number of Servings: 6
Recipe submitted by SparkPeople user DANCINGFLAMES.
Nutritional Info Amount Per Serving
- Calories: 371.9
- Total Fat: 19.6 g
- Cholesterol: 258.7 mg
- Sodium: 636.8 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.1 g
- Protein: 20.5 g