Name: Potato, Spinach, and Cheese Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pastry dough for 9-inch tart - 1 sheet; Frozen chopped spinach, thawed and drained - 5 ounces; Frozen hash brown potatoes, thawed - 2 cups; Shredded Gruyere cheese, divided - 1 ½ cups; Eggs, beaten - 7 large; Heavy cream - ½ cup; Everything bagel seasoning - 2 teaspoons; Hot pepper sauce (such as Tabasco®), or to taste - 3 dashes

Ingredients for - Potato, Spinach, and Cheese Quiche

1. Pastry dough for 9-inch tart 1 sheet

2. Frozen chopped spinach, thawed and drained 5 ounces

3. Frozen hash brown potatoes, thawed 2 cups

4. Shredded Gruyere cheese, divided 1 ½ cups

5. Eggs, beaten 7 large

6. Heavy cream ½ cup

7. Everything bagel seasoning 2 teaspoons

8. Hot pepper sauce (such as Tabasco®), or to taste 3 dashes

How to cook deliciously - Potato, Spinach, and Cheese Quiche

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.

2 . Stage

Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.

3 . Stage

Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.

4 . Stage

While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.

5 . Stage

Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.

6 . Stage

Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.

7 . Stage

Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.