Spinach Hash Brown Quiche

This spinach bacon quiche is amazing!

The hash brown crust is what really sold it to the kids! It is a great substitute for traditional crust. The filling is seasoned with a good amount of nutmeg, but adjust to your own liking. I used fresh baby spinach this time but the original recipe uses frozen so if that's what you have use it! In my opinion quiches and the like are just as good cold as they are warm. I am already excited for leftover lunch tomorrow. I'll have to fight my husband for that last slice! Serve with salad and bread for a great week night meal!

Ingredients:
For crust:
1 (20 oz) bag of frozen hash browns, thawed
2 large eggs, beaten
Salt and pepper, to taste

Spinach filling:
8 slices bacon, cooked and chopped
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup whole milk, warm
1 teaspoon  freshly grated nutmeg
1 1/2 cups Swiss cheese, shredded
1 (10 oz) fresh spinach
3 large eggs, beaten
Salt and pepper, to taste

Preparation:

Preheat oven to 400 degrees F. Butter a 9-inch pie plate.

In a large bowl, add the shredded hash browns and eggs, and mix to combine. Season with salt and pepper.

Pour mixture into prepared pie dish. Press into an even layer, using a measuring cup or the back of a glass. Place in oven and bake 20 minutes to par bake, until golden brown around the edges.

Meanwhile, prepare filling: Cook bacon and set aside. Chop when it has cooled a bit. Place a medium saucepan over medium heat. Add the butter and melt. Add the flour and whisk to combine. Slowly pour in the warmed milk, whisking constantly until smooth. Season with nutmeg, salt and pepper. Simmer a minute or two, until thickened. Remove from heat. Add the Swiss cheese, spinach and chopped bacon, and stir to combine and melt the cheese. Season with salt and pepper if needed. Add the eggs and stir vigorously to combine. Pour the mixture into the par- baked crust. Bake for 20-25 minutes, until eggs are set and golden. Cover with foil if top is browning too much. Remove from oven and let cool for 10 minutes before serving.

Serves 6