Caprese Quiche
Ingredients:
- frozen shredded hash brown potatoes, thawed & drained - 3 cups
- butter, melted - 4 T
- Roma tomatoes,, sliced lengthwise - 3
- fresh spinach leaves, roughly chopped - 1/2 cup
- fresh basil leaves - 8 - 10
- eggs - 7
- half & half - 1/2 cup
- finely shredded mozzarella cheese - 1 cup
Instructions:
Gently press potatoes between paper towels to dry them as much as possible. Toss potatoes with butter, press mixture into the bottom and sides of a lightly greased pie dish to form a crust.
Bake in a preheated 450 degree oven for 20 - 25 minutes or until golden brown and the edges are starting to crisp. Remove from oven and lower oven temperature to 350 degrees.
Layer tomato slices in a circle around the outer edge of crust. Top tomatoes with the spinach and basil leaves. In a bowl, combine eggs, half & half and cheese. Season with salt and pepper. Slowly pour mixture over the ingredients in the pie dish. The ingredients will rise as the quiche cooks.
Bake for 30 - 40 minutes until quiche is starting to turn golden and egg mixture is set.
