SigMT

SiG MT 74 SPINACH AND GRUYERE CHEESE QUICHE WITH A HASH BROWN CRUST INGREDIENTS: For the Hash Brown Crust: • 4 cups frozen hash browns, thawed and squeezed dry • 2 Tablespoons organic butter, melted • 1 egg • A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper For the Quiche: • 1/4 cup red pepper, diced • 1/4 cup green pepper, diced • 1/4 cup onion, diced • 2 cloves garlic, minced • 5 eggs • 1/2 cup whole milk • 1 1/2 cups grated Gruyere cheese • 12 ounces baby spinach • 3-4 slices Canadian bacon (or regular bacon) DIRECTION For the Hash Brown Crust: 1. Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside. 2. Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides. 3. Cook in a preheated oven at 400 for 20-25 minutes or until the hash browns start to crisp up. For the Quiche: 1. In a small pan, over low/medium heat, add a tbsp of oil and sauté the onions, pepper and garlic for 8-10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool 2. In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan. 3. Reduce the heat to 350 and bake for 45 minutes.

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