Idahoan® Breakfast Quiche with Gluten Free Crust
Serves: 4-6
 
This quiche is a delicious way to start the morning whether you're gluten free or not!
Ingredients
  • 1 - 3 oz package Idahoan® Hash Browns, rehydrated following package instructions
  • 1 Tbso olive oil
  • 2 cups kale or spinach, stemmed and cut into small pieces
  • 1 cup grape tomatoes, quartered
  • 2 cloves garlic, minced
  • 1 cup cheese shredded, fontina, gruyere or other soft cheese, divided
  • 1 cup half and half or whole milk
  • 5 eggs
  • Pinch of nutmeg
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Preheat oven to 375°F.
  2. Spray a 9” pie plate with nonstick cooking spray.
  3. Press rehydrated Idahoan® Hash Browns into pie pan and bake approximately 15 minutes or until potatoes start to brown.
  4. While crust is baking, add oil to a large skillet over medium heat. Add the kale or spinach, tomatoes and the garlic. Sauté about 5 minutes, stirring often until kale is softened and tomatoes are slightly browned.
  5. Remove crust from oven and sprinkle with ½ cup cheese. Top with the tomato mixture.
  6. In a blender, combine the half and half or milk, eggs and spices. Pour over the ingredients in pie pan. Sprinkle remaining cheese on top.
  7. Bake 30-35 minutes or until quiche begins to brown and knife comes out clean.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/idahoan-breakfast-quiche-with-gluten-free-crust/