The Chew: Spinach Hash Brown Quiche Recipe

The Chew: Spinach Hash Brown Quiche

Clinton Kelly shared a recipe that looks fancy, but is actually really easy to make. It’s a homemade recipe, with a little help thanks to a couple items from the freezer section. He shared a recipe Spinach Hash Brown Quiche using frozen spinach and frozen hash browns to save you a ton of time. This is a great recipe you can make for brunch or for your guests who need a bite to eat in the morning.

To get the recipe, click next page.

The Chew: Spinach Hash Brown Quiche Recipe Ingredients

For the Hash Brown Crust:

• 2 large eggs – beaten
• 1 (20-oz) bag frozen shredded hash browns – thawed
• kosher salt and freshly ground black pepper

For the Creamed Spinach Filling:

• 3 tbsp all-purpose flour
• 1 tsp freshly grated nutmeg
• 1 (10-oz) package frozen spinach – thawed, drained of excess liquid
• 3 large eggs – beaten
• 4 tbsp unsalted butter
• 1 C whole milk – heated
• 1 1/2 C Swiss cheese – shredded
• 8 slices bacon – cooked, chopped
• kosher salt and freshly ground black pepper

The Chew: Spinach Hash Brown Quiche Recipe Directions

1. Preheat the oven to 400 degrees
2. Butter a 9-inch pie dish
3. In a medium bowl, add the shredded hash brown and eggs, then mix to combine and season with salt and pepper
4. To the prepared pie dish, add the hash brown mixture
5. Using the back of a spoon, press into an even layer
6. Put in the oven and bake for 15 minutes, until golden brown around the edges
7. Meanwhile, put a medium saucepan over medium-high heat
8. Add the butter and melt
9. Add the flour, whisk to mix, then cook for 2 minutes stirring constantly
10. Slowly pour in the milk, whisking constantly until smooth
11. Season with nutmeg, salt, and pepper
12. Bring to a simmer and cook for 2 minutes, until thickened
13. Remove from the heat then add Swiss cheese, bacon, and spinach, then stir to combine and melt the cheese
14. Season with salt and pepper
15. Add the eggs and stir to combine
16. Pour the mixture over the par-baked hash brown crush
17. Bake for 15-20 minutes until the eggs are set and golden brown
18. Remove from the oven, tent, and let cool for 10 minutes before serving