Ally's Sweet and Savory Eats: Hash Brown Crusted Spinach & Egg Quiche

Tuesday, June 17, 2014

Hash Brown Crusted Spinach & Egg Quiche

Yesterday I pondered dinner ALL DAY.  I couldn't think of anything that sounded good, anything that I felt like making, nor anything that I had ingredients for.  First world problems I tell ya.
Mix this with children who decided to turn into monsters over the weekend and well, it just wasn't my best day.  I think a few of these phrases rang through our house over the weekend while the husband was gone working and I was tending to the cherubs.
"There will be no screaming unless you are on fire!"
"If you pinch me, I'll pinch you back!"
"If one more person touches the baby with their grimy hands, I'm going to scream!"
Clearly, not my best moments.
I'm sharing this just so you know we all have days {or whole weekends} like this.  No one is perfect.

Moving on.  Finally at around 5 p.m. I pulled items together for this quiche.  Since it had already been A DAY I wasn't in the mood for tackling a typical quiche crust, so instead I grabbed some frozen hash browns out of the freezer and decided on this crispy crust instead.
And let me just say, I want all my quiches to have a crust like this from here on out!  Crispy, salty, crunchy and flavorful.  And not soggy like some crusts can get.

What is also great about this is that you can tailor it however you like.  This time I threw in cheddar cheese, salsa and spinach but it would be great with sausage, bacon and a handful of other veggies as well.
It ends up slicing like a dream and can even be eaten cold - although I do prefer it warm.  When the husband got home later that night, he tackled most of it, but I did manage to scrape together one last piece for breakfast the next morning.

Put this in your dinner rotation, stat!

Hash Brown Crusted Spinach & Egg Quiche

Print this Recipe!

6 c. frozen, thawed hash browns
2 T. olive oil
8 eggs
1/2 c. milk
1/2 c. salsa
1 t. salt
1 t. pepper
3 oz. cheddar cheese, cubed
2 c. fresh spinach

1.  Preheat a 9 inch skillet to medium high heat, with the olive oil.  When hot, place hash browns in the skillet, pressing down making them flat.  Do not stir the hash browns, let them brown on one side for 5-6 minutes, creating a crispy bottom crust.
2.  Place a plate over the hash browns, flip the skillet over and slide the uncooked side of the hash browns back into the hot skillet and cook the other side for another 5-6 minutes.
3.  When both sides are crispy, slide the flattened hash browns into a 9 in. pie plate.  Press down with a spatula, including up the sides of the pie plate.
4. In a bowl whisk together the eggs, milk, salsa, salt, pepper, cheese and spinach and pour into the crust.
5.  Bake uncovered for 30 minutes or until the eggs are set.
6.  Slice and serve warm, or it can be eaten cold the next day.


  1. Tonight, I will prepare spinach egg quiche for dinner. I think its really toothsome and healthy. Thanks for the post

  2. Great idea - I am definitely going to try this.

  3. Monica Jertson CateronJune 17, 2014 at 4:00 PM

    Looks delicious !! I'm thinking picnic !!!

  4. While my husband can't do breakfast for dinner, I do make a potato crusted quiche - using canned whole potatoes - my dollar store sells them for .25 cents a can and 2 cans work perfect for the bottom of the crust. Although I think I may prefer your crispy version! :D

  5. Love the hash brown crust idea instead of a pie crust.