Spinach Cheese "Quickey"

Spinach and cheese quiche with a hash brown crust.
I once overheard a middle school classmate pronounce the word "crocheting" as "crotch-etting" and it's one of those brain fart moments that has led our family to call quiche, "quickey."

This recipe was born on a night when the pantry and freezer were both rather bare. We were down to our last boneless skinless chicken breast and I needed to change the look of brinner (breakfast for dinner) if I was going to get away with it again.

Spinach-Cheddar Quiche with Hash Brown Crust

2 - small potatoes shredded
1/2 stick butter plus additional butter to coat the pan
1- cup extra sharp cheddar shredded
1 - box frozen spinach (thawed and squeezed dry)
1/2 - cup Provolone cheese
6 - eggs
1/4 c milk*
salt & pepper to taste

Preheat the oven to 450 degrees. Coat a 9" pie plate in butter. Shred two small potatoes, salt & pepper to taste, and saute them in 1/2 stick of butter for 3-5 minutes, tossing to coat the potatoes. Press the buttery potatoes into the buttered pie plate. Bake for 20 minutes.

Whisk together eggs and milk. Salt & pepper to taste.

When the potatoes are nice and crispy, remove them from the oven and reduce the oven temperature to 350 degrees.

Arrange cheese and spinach that has been thawed and squeezed dry in a clean kitchen towel in the potato crust. Pour egg mixture on top being sure to spread it so it's incorporated into all of the cheese and spinach.

Bake for 40-50 minutes until eggs are cooked, puffed and pleasantly browned.

*If you leave out the milk this recipe would be FODMAP free.

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The reviews

Tim and I both thought this was quite delicious. Personally, I think the hash brown crust is genius. We had several helpings for dinner and microwaved the rest for breakfast the next morning. It reheated perfectly.

Julia (chief critic) gave it thumb to the side which is the strange opinion that lies in between thumbs up and thumbs down. This concept was introduced to her by a preschool teacher and has been used since to describe almost everything. For not really liking it, she scarfed down her piece pretty quickly. I pointed that out and she said, "It doesn't really taste like anything, so I was able to enjoy the flavor."

And I think I will put that on the cover when I publish my first cook book. "No pesky tastes to interfere with the flavor!"

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