Ham and Spinach Quiche with Hashbrown Crust
This quiche with hashbrown crust uses a combination of eggs, Canadian bacon, spinach, and cheese. Easy, filling, and delicious!
Servings 4 servings
Calories 493kcal
Ingredients
- 2 tbsp olive oil or butter
- 20 oz bag of refrigerated shredded hash browns
- salt and pepper to taste
- olive oil cooking spray
- 3 cups fresh baby spinach
- 4 oz Cabot sharp white cheddar cheese shredded from block
- 6 oz Canadian bacon chopped (or leftover cooked ham)
- 6 large eggs
- ½ cup Fairlife 2% milk *you can also swap with whole milk, or heavy cream
- 1 tbsp Dijon mustard
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 375 degrees F. and spray a deep dish pie plate (make sure it's a deep dish!) with cooking spray.
- Toss the hash browns with 2 tablespoons of olive oil (or butter) and press firmly into the bottom and up the sides of the pan. Spray generously with olive oil spray and season with a little salt and freshly cracked pepper. Bake for 25 minutes.
- Heat a saute pan over medium heat and spritz with olive oil spray. Cook spinach until just wilted, then add the chopped ham and cook for about a minute more.
- Spread ham and spinach over the prebaked hash browns, then sprinkle with the cheese.
- In a medium-sized bowl whisk together the eggs, dijon, paprika, onion powder, salt and pepper.
- Pour over casserole and bake for 25-30 minutes more until the center is set and top is lightly golden. Allow the quiche to cool for 5 minutes, then slice and serve.
Notes
- You can use a combination of egg whites and whole eggs to reduce the calories and fat, or add a couple more whole eggs to the mix for an added protein boost.
- Before cutting into the casserole, let it rest for 5-10 minutes to ensure the eggs are fully set.
- For a more indulgent version, swap the milk with half and half or heavy cream.
- You can also bake this in an 8x8 baking dish. It turns out more like a hash brown casserole this way, everything melds together. When using this method, press the hashbrowns into the bottom of the pan and prebake as directed.
Nutrition
Calories: 493kcal | Carbohydrates: 29g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 329mg | Sodium: 1073mg | Potassium: 872mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3064IU | Vitamin C: 18mg | Calcium: 330mg | Iron: 4mg