Potatoes, Spinach, And Cheese Quiche

 

Potatoes, Spinach, and Cheese Quiche

Enjoy this quiche for breakfast, lunch, or dinner! For breakfast, serve with a side of bacon and some fruit or juice; for lunch, present with a salad and iced tea; or for dinner, plate it with a side of steamed broccoli or carrots and some crusty French bread.

Ingredients:
1 sheet pastry dough for 9-inch tart 
5 ounces frozen chopped spinach, thawed and drained
2 cups frozen hash browns, thawed
1 1/2 cups shredded Gruyere Cheese, divided
7 large eggs, beaten
1/2 cup heavy cream
2 teaspoons everything but the bagel seasoning
3 dashes hot pepper sauce such as tabasco, or to taste

Directions:

• Preheat the oven to 400 degrees F (200 degrees C). 

  Cut a 9-inch circle of parchment paper.

  Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.

  Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.

  While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.

  Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.

  Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.

  Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.