Potato Crusted Spinach Quiche with Zucchini and Dill
Try this irresistible breakfast pie with a crispy potato crust filled with spinach, zucchini, nutmeg, and fresh dill. It's the perfect pie for Sunday Brunch.
Equipment
- Spring Form Pan
Ingredients
- 1 1/2 Lbs Shredded Potatoes I used a 30 oz bag of frozen hash browns thawed.
- 2 Eggs Beaten for the potato crust.
- 1 Tsp Salt and Pepper
- 10 Oz Frozen Spinach Thawed
- 1/2 Cup Zucchini Sliced
- 1/4 Cup Green Onions Chopped
- 2 Tbsp Fresh Dill Chopped
- 8 Eggs Beaten
- 1 Tsp Salt
- 1 Tbsp Dijon Mustard
- 1 Tsp Nutmeg
- 1 Cup Cheese Feta or a Dairy free Mozzarella.
Instructions
- Preheat oven to 400.
- Using a 10" Spring Form Pan. Spray it well with cooking spray.
- Make sure all of the water is out of your shredded potatoes.
- Place them in a large bowl with 2 beaten eggs and salt and pepper. Mix until incorporated.
- Next using the hash browns form around the inside of the spring pan creating a crust. Make sure it covers the whole pan equally.
- Place in the oven for 20 minutes.
- While the hash browns are baking. In a large bowl crack and beat your 8 eggs.
- Add in seasonings, vegetables and cheese
- Place your spinach in a colander and run luke warm water over it until is thawed. Wring out all excess water. Add it to the eggs. Mix well.
- Once the hash browns are done. Take out and pour in the egg mixture.
- Bake for 40 minutes or until egg mixture is set.
- Pull out and let cool on wire rack.
- Remove spring form side, cut, serve and enjoy!
Notes
If you're using frozen shredded hash brown potatoes which is easiest. Take them out the night before and put them in the fridge to make sure they are thawed.