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.
Provided by Bibi
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
- 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.
- 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.
- While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
- Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
- 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.
- 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.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 19.4 g, Cholesterol 42.7 mg, Fat 22.7 g, Fiber 2 g, Protein 9.3 g, SaturatedFat 10.2 g, Sodium 309.1 mg, Sugar 0.2 g
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