Spinach Hash Brown Quiche

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 316.1
  • Total Fat: 20.1 g
  • Cholesterol: 203.9 mg
  • Sodium: 198.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 17.3 g

View full nutritional breakdown of Spinach Hash Brown Quiche calories by ingredient
Submitted by:


Quick and easy quiche. Can be vegetarian or can add bacon, ham or whatever. Quick and easy quiche. Can be vegetarian or can add bacon, ham or whatever.
Number of Servings: 6


    16 oz Hashbrowns - frozen (From a 2 lb bag )
    2 large Egg, fresh, whole, raw

    4 tbsp Butter, unsalted
    0.25 cup Flour - Gold medal all purpose flour
    1 cup Milk, 2%,
    1 tsp Nutmeg, ground
    1.5 cup, shredded Swiss Cheese
    1 package (10 oz) yields Spinach, frozen
    3 large Egg, fresh, whole, raw


You can mix up the vegetables and cheeses. Add meats or not.


Preheat oven to 400 . Butter a 9-inch pie pan. (Can use a cast iron skillet.)
Hashbrown crust:
In a medium bowl, add the shredded has browns and eggs, and ix to combine. Season with Kosher salt and freshly ground black pepper to taste.
To the prepared pie dish, add hash brown mixture. Using the back of a spoon , press into an even layer. Place in oven and bake for 15 minutes to par bake, until golden brown around the edges.
In a medium saucepan over medium-high heat, add butter and melt. (can also saute some chopped onion and garlic to taste.) Add the flour, whisk to combine, and cook for 2 minutes, stirring constantly. Slowly pour in the milk, whisking constantly until smooth. Season with nutmeg, salt and pepper Bring to a simmer and cook for 2 minutes, until thickened. Remove from heat. Add the Swiss cheese, spinach and (bacon - optional). Stir to combine and melt the cheese. Add the eggs and stir vigorously to combine. Pour the mixture over the hash brown crust. Bake 15 - 20 minutes, until eggs are set. Remove from oven. Cool 10 minutes.

Serving Size: makes 6 servings

Rate This Recipe