Potato, Spinach, and Cheese Quiche

Enjoy this quiche for breakfast, lunch, or dinner! For breakfast, serve with a side of bacon and some fruit or juice; for lunch, present with a salad and iced tea; or for dinner, plate it with a side of steamed broccoli or carrots and some crusty French bread.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 301 Calories

Ingredients

• ½ cup heavy cream
• 2 cups frozen hash brown potatoes, thawed
• 7 large eggs, beaten
• 3 dashes hot pepper sauce (such as Tabasco®), or to taste
• 5 ounces frozen chopped spinach, thawed and drained
• 2 teaspoons everything bagel seasoning
• 1 sheet pastry dough for 9-inch tart
• 1 ½ cups shredded Gruyere cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.

Step 2

Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.

Step 3

Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.

Step 4

While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.

Step 5

Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.

Step 6

Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.

Step 7

Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.