Spinach, Bacon, and Cheddar Quiche with Hashbrown Crust
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach, Bacon, and Cheddar Quiche with Hashbrown Crust calories by ingredient
Introduction
This quiche is chock full of spinach, flavorful and filling. This quiche is chock full of spinach, flavorful and filling.Number of Servings: 6
Ingredients
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20 oz bag (about 3 1/2 cups) Simply Potatoes Shredded Hashbrowns
7 large eggs
2 tablespoons all purpose flour
1 tablespoon canola oil or extra-virgin olive oil
1/4 teaspoon salt
1 bag(about 4 cups) frozen spinach with water removed
1 cup reduced fat sharp cheddar cheese
8 strips bacon cooked crispy and crumbled
3/4 cup of reduced fat sour cream
1/8 teaspoon ground pepper
Tips
I used a fine mesh strainer to remove excess water from the spinach. It keeps the egg mixture from look curdled.
You can used egg substitute or remove yokes to cut the fat. You can also use turkey bacon instead of pork bacon. Next time I'm going to add mushrooms.
Directions
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.
Member Ratings For This Recipe
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KONRAD695
