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

Clinton Kelly put together a Spinach and Hash Brown Quiche using a couple ingredients from the freezer aisle. (onthewhiteline / Flickr)
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
- Preheat the oven to 400 degrees
- Butter a 9-inch pie dish
- In a medium bowl, add the shredded hash brown and eggs, then mix to combine and season with salt and pepper
- To the prepared pie dish, add the hash brown mixture
- Using the back of a spoon, press into an even layer
- Put in the oven and bake for 15 minutes, until golden brown around the edges
- Meanwhile, put a medium saucepan over medium-high heat
- Add the butter and melt
- Add the flour, whisk to mix, then cook for 2 minutes stirring constantly
- Slowly pour in the milk, whisking constantly until smooth
- Season with nutmeg, salt, and pepper
- Bring to a simmer and cook for 2 minutes, until thickened
- Remove from the heat then add Swiss cheese, bacon, and spinach, then stir to combine and melt the cheese
- Season with salt and pepper
- Add the eggs and stir to combine
- Pour the mixture over the par-baked hash brown crush
- Bake for 15-20 minutes until the eggs are set and golden brown
- Remove from the oven, tent, and let cool for 10 minutes before serving
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