What you need:
- 3 cups frozen shredded hashbrowns, thawed and drained
- 4 Tbsp. unsalted butter, melted
- 3 roma tomatoes, sliced lengthwise
- 1/2 cup fresh spinach, roughly chopped
- 8 to 10 fresh basil leaves, chopped
- 7 large eggs
- 1/2 cup half and half
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Directions:
- Press shredded hashbrowns in between paper towels to get rid of excess water.
- Toss hashbrowns with melted butter and then press into the bottom of a lightly greased pie pan.
- Bake in a preheated 450 degree oven for 20 to 25 minutes or until golden brown.
- Remove from oven and reduce heat to 350 degrees.
- Layer tomatoes on the crust. Top with spinach and basil.
- In a mixing bowl, whisk together eggs, half and half, and mozzarella. Season with salt and pepper.
- Pour onto pie dish.
- Bake in oven for 30 to 40 minutes or until quiche is set and turns golden on top.
Recipe from Mom's Test Kitchen
Posted on Fantastical Sharing of Recipes