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Idahoan® Breakfast Quiche with Gluten Free Crust

Idahoan® Breakfast Quiche with Gluten Free Crust – Featured Image
45 minutes
Breakfast
Easy Peasy
SERVES 6

INGREDIENTS

  • 1/2 cup 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
  • 1/2 tsp salt
  • 1/2 tsp pepper
InstacartShop ingredients

Stock up at Idahoan.com

Idahoan® Fresh Cut Hash Browns, 4.8oz, (Pack of 8)
Idahoan® Fresh Cut Hash Browns, 4.8oz, (Pack of 8)
$20.99
Idahoan® SHREDS Fresh Cut Hash Browns, 2.125 lb
Idahoan® SHREDS Fresh Cut Hash Browns, 2.125 lb
$14.99

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 1/2 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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