Potato Crusted Sausage And Spinach Quiche

• Gluten free

• Meat

  • 1/2 lb Italian sausage, sweet or spicy

• Produce

  • 6 oz Baby spinach, leaves
  • 1/2 tsp Garlic powder
  • 4 Green onions
  • 1 1/4 tsp Onion powder

• Refrigerated

  • 7 Egg, large

• Condiments

  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Garlic salt
  • 1 20] oz package Hash brown potatoes [plain or with peppers, refrigerated
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 2 cup Gruyere cheese
  • 1 cup Heavy cream
  • 2 tbsp Parmesan cheese, grated

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 [20] oz package refrigerated hash brown potatoes [plain or with peppers]
• 1 cup shredded Gruyere cheese
• 1 tsp garlic salt
• ¼ tsp onion powder
• 1 large egg, beaten
• For the filling:
• 4 green onions, thinly sliced
• 1 Tbsp butter
• 6 oz baby spinach leaves
• ½ lb sweet or spicy Italian sausage
• 1 cup heavy cream
• 6 large eggs
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp ground mustard
• black pepper to taste
• 2 Tbsp grated Parmesan cheese
• 1 cup shredded Gruyere cheese

Directions

• Preheat the oven to 375°F. Spritz a 10 inch deep dish pie dish with cooking spray.
• Mix together the crust ingredients and press firmly onto the bottom and sides of the pie dish. [Tip: You must use a deep dish pie dish for this quiche.]
• Bake for 15 minutes then immediately lower the oven temperature to 350°F.
• In a medium skillet, saute the sliced green onions for 1-2 minutes in 1 Tbsp butter, just until softened. Add the spinach and stir until it begins to wilt and release liquid. Continue to saute until dry. Remove from the heat.
• Cook the sausage in the same pan until no pink remains. Drain all excess fat from the pan. Whisk together the heavy cream, eggs, seasonings and grated Parmesan. Add the wilted spinach.
• Sprinkle the cooked sausage over the bottom of the potato crust, then pour the filling evenly on top.
• Sprinkle with the remaining 1 cup shredded Gruyere cheese.
• Place onto a baking sheet bake for 55-60 minutes or until the center is set when gently shaken. Check the quiche at 40 minutes, and lay a piece of aluminum foil on top to prevent over browning.
• Rest for 10 minutes before cutting and serving.