Easy Brunch Quiche
Source of Recipe
Times Record News Oct 22, 2001
List of Ingredients
EASY BRUNCH QUICHE
2 tablespoons vegetable oil
2 cups frozen hash brown potatoes with peppers and onions, thawed 4 cups
6 ounces baby spinach leaves
1/2 teaspoon salt
1/4 teaspoon milled pepper
1 (9-inch) unbaked deepdish pie crust
3 large eggs
1-1/4 cups milk or half-and-half
2 cups (8-ounces) Colby-Jack shredded cheese
Sour cream garnish
Yield: 6-8 servings
Recipe
Heat oil in a large skillet over medium-high heat. Add potatoes and cook 5 minutes, stirring often, until browned. Add spinach (coarse stems trimmed off). Cover and reduce heat to low. Cook 3 minutes. Stir in salt and pepper.
Fit crust into a 9-inch pie plate or heat a baking sheet on bottom rack as the oven is heating to 375 in order to set a foil pie pan on that to help brown the bottom crust.
Beat eggs in bowl. Add milk, spinach mixture and 1-1/2 cups of the cheese. Mix well and turn into the crust. Bake at 375 degrees about 50 minutes or until center is set. Sprinkle with remaining cheese once the quiche is out of the oven. Let stand 10 minutes before cutting. Dollop each wedge with sour cream.
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