Ham and Spinach Quiche with Hashbrown Crust

Name: Ham and Spinach Quiche with Hashbrown Crust
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tbsp olive oil or butter); 20 oz Hash Brown (20 oz bag of refrigerated shredded hash browns); 0 tsp Table Salt (salt and pepper to taste + ½ tsp salt); 0 pieces Olive Oil Cooking Spray (olive oil cooking spray); 3 cup Baby Spinach (3 cups fresh baby spinach); 4 oz Sharp Cheddar Cheese (4 oz Cabot sharp white cheddar cheese shredded from block); 6 oz Canadian Bacon (6 oz Canadian bacon chopped (or leftover cooked ham)); 6 pieces Egg (6 large eggs); 1 tbsp Dijon Mustard (1 tbsp Dijon mustard); 1 tsp Paprika (1 tsp paprika); ½ tsp Onion Powder (½ tsp onion powder); ¼ tsp Black Pepper (¼ tsp pepper)

Ham and Spinach Quiche with Hashbrown Crust - Breakfast (American)

50 minAmerican

Servings4

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Steps

1Preheat the oven to 375 degrees F. and spray a deep dish pie plate (make sure it's a deep dish!) with cooking spray.
2Toss the hash browns with 2 tablespoons of olive oil (or butter) and press firmly into the bottom and up the sides of the pan. Spray generously with olive oil spray and season with a little salt and freshly cracked pepper. Bake for 25 minutes.
3Heat a saute pan over medium heat and spritz with olive oil spray. Cook spinach until just wilted, then add the chopped ham and cook for about a minute more.
4Spread ham and spinach over the prebaked hash browns, then sprinkle with the cheese.
5In a medium-sized bowl whisk together the eggs, dijon, paprika, onion powder, salt and pepper.
6Pour over casserole and bake for 25-30 minutes more until the center is set and top is lightly golden. Allow the quiche to cool for 5 minutes, then slice and serve.