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
Preheat oven to 375°F.
Spray a 9” pie plate with nonstick cooking spray.
Press rehydrated Idahoan® Hash Browns into pie pan and bake approximately 15 minutes or until potatoes start to brown.
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.
Remove crust from oven and sprinkle with ½ cup cheese. Top with the tomato mixture.
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.
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/