Spinach and Gruyere Cheese Quiche with a Hash Brown Crust

• Gluten free

• Meat

  • 3 slices Canadian bacon

• Produce

  • 1 pkg Baby spinach, organic
  • 2 cloves Garlic, organic
  • 1/4 cup Green pepper, organic
  • 1/4 cup Onion, organic
  • 1 sprinkle Onion powder

• Refrigerated

  • 1 Egg, organic
  • 6 Egg whites and 3 organic eggs, organic

• Canned Goods

  • 1 pkg Hash, frozen dry browns

• Baking & Spices

  • 1/4 cup Red pepper, organic

• Dairy

  • 2 tbsp Butter, Organic
  • 1 1/2 cups Gruyere cheese
  • 1/2 cup Whole milk, organic

Found on happilyunprocessed.com

Ingredients

• 1 pkg frozen hash browns, thawed and squeezed dry
• 2 Tablespoons organic butter, melted
• 1 organic egg
• A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper
• 1/4 cup organic red pepper, diced
• 1/4 cup organic green pepper, diced
• 1/4 cup organic onion, diced
• 2 cloves organic garlic, minced
• 6 organic egg whites and 3 organic eggs
• 1/2 cup organic whole milk
• 1 1/2 cups Gruyere cheese
• 1 pkg organic baby spinach
• 3-4 slices Canadian bacon (or regular bacon)

Directions

• Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside
• Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides
• Cook in a preheated oven at 400 for 20-25 minutes or until the hash browns start to crisp up
• In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8-10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool
• In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan
• Reduce the heat to 350 and bake for 45 minutes