Hash Brown Crusted Veggie Quiche

Hash Brown Crust:

• Break hash browns in half and arrange to cover as much of the pie plate as you can (I took them out of the freezer about an hour beforehand to thaw a little).

• Bake at 400°F for 10 minutes.

• Remove from oven and use a glass to press into pie plate forming the crust.

• Bake at 400°F for 15-20 minutes until cooked and golden brown.

• Set aside while you prepare the filling.

The Filling:

• Sauté mushrooms, spinach and ham in 1 Tbs of butter or oil with salt and pepper until you cook all of the water out of the veggies.

• Add in minced garlic and chopped green onion for the last 2 minutes and remove from heat.

• Combine eggs, milk, cream, salt and pepper and blend in a food processor (you can also use a bowl and an immersion blender OR a bowl and good ol’ fork!!).

Now put it all together!

• Layer shredded Gouda on the bottom of the hash brown crust, top with sautéed ingredients, add another layer of shredded Gouda and pour over egg mixture.

• IMPORTANT: Cover the edges with tin foil so it doesn’t burn to a crisp!

• Bake at 350°F until it’s no longer jiggly in the middle. Mine took about 30-35 minutes.

• Top with chopped green onions and Enjoy! ☺️🤎