Spinach and Gruyere Cheese Quiche with a Hash Brown Crust


For the Hash Brown Crust:

– 3 cups frozen hash browns, thawed and excess moisture squeezed out

For the Quiche Filling:

– 3 slices bacon, chopped

– 1 package baby spinach

– 1/2 cup diced bell peppers

– 2 cloves garlic, minced

– 1/4 cup diced onion

– 6 large eggs

– 1/2 cup whole milk

– 1 1/2 cups shredded Gruyere cheese

– 3 tablespoons butter

– 1/4 teaspoon black pepper

– 1 pinch nutmeg

– 1/2 teaspoon salt, divided


1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.

2. In a mixing bowl, combine the thawed hash browns with 2 tablespoons of melted butter and 1/4 teaspoon of salt. Press the hash browns into the bottom and up the sides of the prepared pie dish to form the crust.

3. Bake the hash brown crust in the preheated oven for 20-25 minutes, or until golden brown and crispy. Remove from the oven and set aside.

4. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Set aside.

5. In the same skillet, add the remaining tablespoon of butter. Once melted, add the diced onion and bell peppers. Cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.

6. Add the baby spinach to the skillet and cook until wilted. Remove from heat and set aside to cool slightly.

7. In a separate mixing bowl, whisk together the eggs, whole milk, shredded Gruyere cheese, black pepper, nutmeg, and remaining 1/4 teaspoon of salt.

8. Stir the cooked bacon and spinach mixture into the egg mixture until evenly combined.

9. Pour the quiche filling into the pre-baked hash brown crust.

10. Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.

11. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

12. Serve the Spinach and Gruyere Cheese Quiche with a Hash Brown Crust warm or at room temperature. Enjoy!

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