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Thursday, June 4, 2015
Here's I did to make this recipe healthier:
- Swap out the bland pie crust for one made from hash browns - this cuts fat and calories while adding fiber, potassium, and vitamin C (yay for potatoes!)
- Use center-cut bacon (which is lower in fat than regular) and decreased the amount
- Add spinach and onion for nutrients and flavor
- Sub reduced-fat cheese for full fat and whole milk for heavy cream to lend creaminess and richness without going overboard
Hash Brown Crusted Quiche (Printable PDF Version)
Makes 8 servings
- ½ (30 ounce) package frozen shredded hash browns, thawed
- 8 large eggs, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1/2 (12 ounce package) center cut bacon
- 1 small onion, thinly sliced
- 1 teaspoon minced garlic
- ½ teaspoon oregano, dried
- 1 cup whole milk
- 3 cups fresh spinach, torn or chopped
- 1 cup reduced-fat sharp cheddar cheese
- Preheat oven to 400°F. Prepare a 9" pie plate with nonstick spray.
- Squeeze out as much moisture from the thawed hash browns as you can (this will help the crust get crisp). In a large bowl, mix the hash browns together with melted butter, 1 egg, salt, and pepper. Press hash brown mixture onto the bottom and up the sides of the prepared pie plate, packing the mixture firmly against the edges. Bake in the preheated oven until the edges of the hash browns are lightly browned, about 25 minutes.
- While the crust is in the oven, cook the bacon in a skillet until crispy. Remove bacon from skillet and drain on paper towels (reserve the rendered fat). Chop the bacon into small pieces.
- Add sliced onion to the skillet with the rendered bacon fat and saute over medium-high heat until softened (about 3 minutes). Add garlic and oregano and stir until fragrant, about 1 minute. Remove from heat.
- Layer the spinach, onion/garlic mixture, bacon, and cheese in the bottom of the prepared crust. The crust will be very full (the spinach will shrink as it cooks).
- In a large bowl, whisk together remaining 7 eggs and milk. Season with a pinch of salt and pepper. Pour over ingredients in the pie plate. Reduce heat to 375°F and bake until set (knife inserted near center will come out clean), about 45 minutes. Let sit for 5-10 minutes before cutting to serve.
Nutrition Facts (1/8 recipe): Calories 270, Total Fat 15g (Saturated 7g), Cholesterol 240mg, Sodium 470mg, Total Carbohydrate 15g, Dietary Fiber 2g, Protein 14g, Vitamin A 30% DV, Vitamin C 15% DV, Calcium 30% DV, Iron 8% DV