Hash Brown Crust:
1 pkg frozen hash browns, thawed and squeezed dry
2 Tbsp butter, melted
A sprinkle of onion powder, garlic powder, Italian seasonings, salt and pepper
¼ C red pepper, diced
¼ C green pepper, diced
¼ C onion, diced
2 cloves garlic, minced
6 egg whites and 3 whole eggs
½ C whole milk
1½ C Gruyere cheese
1 pkg baby spinach
3 to 4 slices Canadian bacon (or regular bacon)
For the crust, add a little olive oil to the bottom of a springform pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside
Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan, pushing them up the sides
Cook in a preheated oven at 400 degrees for 20 to 25 minutes or until the hash browns start to crisp.
For the quiche, add a tablespoon of oil to a small pan over medium-low heat, and sauté the onions, peppers and garlic for 8 to 10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool.
In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan.
Reduce the heat to 350 degrees and bake for 45 minutes.
Recipe courtesy of happilyunprocessed.com.