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Idahoan Breakfast Quiche with Gluten Free Crust

Complexity: Easy Peasy

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 ounce) package Idahoan Hash Browns, rehydrated following package instructions
  • 1 tablespoon 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 half and half or whole milk
  • 5 eggs
  • Pinch of nutmeg
  • ½ teaspoon salt
  • ½ teaspoon 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.

 

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