- 1 package shredded hash browns
- 1 tbsp olive oil
- 1 small onion, diced and sautéed until brown
- 5 eggs, beaten
- 2/3 cup of goat cheese
- 1/2 cup sundried tomatos
- 1 packed cup of fresh, raw spinach, stems removed
- ¼ tsp sea salt
- ¼ tsp fresh ground pepper
- ¼ tsp basil
- ¼ tsp oregano
For the quiche: Sautee the onions until clear and slightly browned. Beat eggs and seasonings together. Mix in veggies and cheese and pour into crust. Bake for 10 minutes in an oven preheated to 425 degrees. Then turn the oven down to 350 degrees for an additional 30 to 45 minutes.
This quiche was a hit. I’ll admit, it tasted much better right out of the oven than it did the next morning, but it was still gobbled up on Easter morning. Now, I’d like to figure out how to make a slightly lower-calorie version of this that I could make on weekends and have on hand for a quick protein breakfast throughout the week.