Christmas this year saw the introduction of a beautiful new brunch creation that was as simple to make as it is colorful– hasbrown crust quiche! Made in a springform pan, it looks daringly more elegant and complicated than it actually is.

She held together quite nicely when sliced!

Hashbrown Crust Quiche

For the crust:

• 1 package of shredded hasbrowns, thawed and squeezed dry
• 2 T. butter, melted
• 1 egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder

For the quiche:

• 1/2 c. red bell pepper diced,
• 1/4 c. onion, diced
• 2 cloves garlic, minced
• 2 c. fresh spinach, chopped
• 1 c. ham, diced
• 9 eggs
• 1/2 c. milk
• 1.5 c. Gruyere cheese, shredded

1. Preheat oven to 400F.
2. In a 9″ springform pan, brush with olive oil then line with parchment paper.
3. In a bowl combine hasbrowns, butter, egg, salt, pepper, and garlic powder.
4. Press hasbrown mixture into the bottom and up the sides of the pan.
5. Bake about 20 minutes or until hasbrowns start to crisp.
6. Reduce heat to 350F and set aside.
7. While the quiche is baking, saute the onions, garlic, and peppers for about 7 minutes or until onions are transluscent.
8. In a large bowl combine eggs, milk, ham, cheese, spinach, onion/pepper mixture. Season with salt and pepper.
9. Pour egg mixture into the hasbrown crust.
10. Bake 45 minutes

Note: Quiche mixture can easily be made the night before to pour into crust and bake the following day.