This Mess Is Ours
This Spinach and Onion Quiche with Hash Brown Crust is a real show stopper with its mile-high crispy hash brown sides and silky smooth spinach and onion laced quiche interior.
- olive oil - yellow onion, diced - baby spinach - butter, softened - package of hash browns - large eggs - coarse kosher salt, divided - freshly ground black pepper - aleppo pepper flakes - sour cream - shredded Parmesan cheese - chopped parsley
Ingredients
Heat olive oil over medium high heat. Then add onion and cook for 5 minutes until translucent. Add spinach a cup at a time to wilt the leaves. When all of the spinach has been added and the leaves are wilted down turn off the heat and set the mixture aside to cool.
Preheat the oven to 375°F. Lightly grease a 9 x 2 ½-inch spring form pan with butter. Line the bottom and sides of the pan with strips of parchment paper and grease the paper with butter as well.
Place hash browns into a towel and squeeze. Transfer to a bowl then use your hands to mix them with the softened butter, egg, aleppo pepper flakes, salt, and pepper. When mixed place potatoes into the pan and pat gently into the bottom of the pan and up the sides.
*A measuring cup, slightly dampened, really aids in this process. When the hash browns start to stick to the measuring cup dampen it again. Place the pan on a rimmed baking sheet and bake until the crust has set. Anywhere from 15-20 minutes.
In a blender combine the sour cream, 1 teaspoon coarse salt, ½ teaspoon pepper, Parmesan cheese, and the remaining 11 eggs and blend until the mixture until smooth. Add the cooked spinach and onion mixture to the blender and pulse a few times to incorporate then pour the egg mixture into the prepared hash brown crust.
Bake until set, 40-50 minutes. Remove quiche from pan and allow to cool slightly before peeling away the parchment paper. Sprinkle with chopped parsley before serving. This quiche is great warm and at room temperature.