Artichoke Spinach Quiche With Cheesy Hash Brown Crust

Name: Artichoke Spinach Quiche With Cheesy Hash Brown Crust
Prep time: 15 min
Total time: 70 min
Yield: 8 Servings
Ingredients: 3 tablespoon butter, melted; 2 large russet potatoes, peeled; 4 ounces part-skim mozzarella cheese, grated; 1 large egg lightly beaten; 1 teaspoon kosher salt; u00be teaspoon fresh cracked black pepper; 1 tablespoons olive oil; 1 small onion, chopped; 1 - 14 ounce can artichoke hearts, quartered; 10 ounces fresh baby spinach; 1 - 5.2 ounce package garlic-and-herb light spreadable cheese (such as Boursin); 1u00bc cups milk; u00bc cup chives or scallions, chopped; 1 teaspoon Dijon mustard; 4 large eggs

By admin Breakfast / Brunch, Cheese, Eggs, Potatoes, Vegetarian Baking

July 1, 2019

I was waiting for my husband and my mother who were flying in from New York and their plane was diverted and delayed for about 4 hours. So I made this Artichoke Spinach Quiche With Cheesy Hash Brown Crust for when they got here. It's a great because it can be made ahead. This is the 4th quiche I have used this hash brown crust recipe. I will come clean and tell you that I bought frozen shredded potatoes! I am way to lazy to shred my own. Also, this curst actually has cheese in it! So this makes it gluten-free. Anyway, I love this quiche which has Boursin (an herbed cheese) in the filling.

Prep: 15 mins
Cook: 55 mins
Yields: 8 Servings

Ingredients

Hash Brown Crust

3 tablespoon butter, melted

2 large russet potatoes, peeled

4 ounces part-skim mozzarella cheese, grated

1 large egg lightly beaten

1 teaspoon kosher salt

¾ teaspoon fresh cracked black pepper

Filling

1 tablespoons olive oil

1 small onion, chopped

1 - 14 ounce can artichoke hearts, quartered

10 ounces fresh baby spinach

1 - 5.2 ounce package garlic-and-herb light spreadable cheese (such as Boursin)

1¼ cups milk

¼ cup chives or scallions, chopped

1 teaspoon Dijon mustard

4 large eggs

Directions

1Preheat oven to 450° F.

Hash Brown Crust

1Shred potatoes using the large holes of a box grater. Place shredded potatoes on several layers of paper towels or a clean kitchen towel; squeeze over the sink to remove as much liquid as possible. Place potatoes in a large bowl. Add ½ teaspoon salt, ½ teaspoon pepper, mozzarella, the beaten egg, remaining melted butter; toss well to combine.

2Brush the bottom and sides of a pie plate or springform pan with some of the melted butter. Set aside.

3Press the potato mixture to the pie plate with your fingers, covering the bottom and sides evenly.

4Transfer the pie plate onto a baking sheet and place the baking sheet onto the baking rack set on the lower third of the oven. Bake until the potatoes are set and golden brown, about 20 - 25 minutes.

5Remove the plate from the oven and let it cool for 10 minutes. Keep the pie plate on the baking sheet.

6Reduce the oven temperature to 350° F and move the rack to the centre of the oven.

Filling

1Meanwhile, heat a large skillet over medium-high heat. Add the oil to pan; swirl to coat. Add onion to pan; sauté 5 minutes. Add artichoke hearts, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper; sauté 3 minutes. Gradually add spinach, stirring until spinach wilts, about 2 minutes. Remove from heat.

2Place spreadable cheese in a medium bowl. Gradually add milk, stirring with a whisk until well blended. Whisk in chives, mustard, and eggs.

3Spoon spinach mixture into potato crust. Pour egg mixture evenly over spinach mixture. Bake at 350°F until center of egg mixture barely jiggles, 35 to 40 minutes. Remove pan from oven; let stand 10 minutes before serving.

Recipe adapted from ANN TAYLOR PITTMAN, Cooking Light.

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