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Clinton Kelly Spinach Hash Brown Quiche

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This quiche is quick, easy, and delicious!

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ingredients
SPINACH HASH BROWN QUICHE
HASH BROWN CRUST
1 (20 ounce) bag frozen shredded hash browns (thawed)
2 large eggs (beaten)
Kosher salt and freshly ground black pepper (to taste)
CREAMED SPINACH FILLING
4 tablespoon unsalted butter
3 tablespoon all-purpose flour
1 cup whole milk (heated)
1 teaspoon freshly grated nutmeg
1 1/2 cups Swiss cheese (shredded)
1 (10 ounce) package frozen spinach (thawed and drained of excess liquid)
8 slices bacon (cooked and chopped)
3 large eggs (beaten)
kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 400ºF. Butter a 9-inch pie dish.
In a medium bowl, add the shredded hash brown and eggs, and mix to combine. Season with salt and pepper.
To the prepared pie dish, add the hash brown mixture. Using the back of a spoon, press into an even layer. Place in oven and bake for 15 minutes to par bake, until golden brown around the edges.
Meanwhile, place a medium saucepan over medium-high heat. Add the butter and melt. Add the flour, whisk to combine, and cook for 2 minutes stirring constantly. Slowly pour in the milk, whisking constantly until smooth. Season with nutmeg, salt and pepper. Bring to a simmer and cook for 2 minutes, until thickened. Remove from heat. Add the Swiss cheese, spinach and bacon, and stir to combine and melt the cheese. Season with salt and pepper to taste. Add the eggs and stir vigorously to combine. Pour the mixture over the par-baked hash brown crust. Bake for 15-20 minutes, until eggs are set and golden brown.

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