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Welcome to my Easter Brunch Test Run!! 🙂
This year my family is doing a brunch instead of a big dinner. So I was thinking about the different recipes I could make and I really wanted to try something new. Since we’ll be getting together at my sisters, I am going to need something that will travel well & also reheat well so I decided on a quiche. I know we are going to have plenty of meat options at brunch so a vegetarian quiche it is.
So I, of course, went perusing Pinterest for ideas. I came across this recipe & it was exactly what I was looking for! Making the crust out of Shredded Hash Brown Potatoes?! Genius!
So I loaded up & drove down the street to my local Walmart & grabbed my ingredients! I’ve got to make sure the recipe works & tastes great before I serve it to the family for Easter Brunch! 🙂
So I grabbed a bag of Ore-Ida – my favorite Shredded Hash Brown Potatoes – from the freezer section! They make a great soup so I knew they would work perfectly for a crispy quiche crust! Then I filled up my basket with fresh tomatoes, spinach and basil, another carton of eggs & I was good to go!
Caprese Florentine Quiche
Ingredients
- 3 cups Ore-Ida Shredded Hash Brown Potatoes thawed & drained
- 4 tablespoons butter melted
- 3 roma tomatoes sliced lengthwise
- 1/2 cup fresh spinach leaves roughly chopped
- 8 - 10 fresh basil leaves
- 7 large eggs
- 1/2 cup half & half made need a tablespoon or so more
- 1 cup finely shredded mozzarella cheese
- salt & pepper to season
Instructions
- Preheat your oven to 450 degrees. Lightly grease your pie dish.
- Gently press the thawed and drained Shredded Hash Brown Potatoes in between paper towels to dry them out as much as possible. Toss the Shredded Hash Brown Potatoes with the melted butter. Press the mixture into the bottom & up the sides of the pie dish to form a crust. Bake for 20-25 minutes or until golden brown & the edges are starting to crisp.
- Remove from the oven & lower the heat to 350 degrees
- Layer the tomato slices in a circle around the outer edge of the crust. Top the tomatoes with the chopped spinach and then lay the basil leaves out flat on top of the spinach.
- In a mixing bowl, combine the eggs, half & half and mozzarella cheese. Season with salt and pepper. Slowly pour the mixture over the layered ingredients in the pie dish. Don't worry about whether the ingredients are completely covered or not - they will rise as the quiche cooks.
- Bake for 30 - 40 minutes or until the quiche is starting to turn golden on top & the egg mixture is set.
Look at all those layers of goodness! This Caprese Florentine Quiche is going to be the perfect dish for our family’s Easter Brunch!! And the test run made a great breakfast for dinner for us! 😉
What does your family have planned for Easter Sunday?
To see more Easter Brunch recipe ideas using Ore-Ida Shredded Hash Brown Potatoes, head here. You can also get Easter Dinner recipe ideas as well as print a money saving coupon for Ore-Ida!
This sounds fantastic, Jaime! Pinned!
That looks delicicous!
Quiche is the perfect alternative for brunch!
Listen, I love quiche and this looks so good.
OH man, you had me at Caprese! My family and I are gluten free so having these Ore-Ida Shredded Hash Brown Potatoes as a crust makes us very happy indeed. Your recipe looks delicious and I can’t wait to try it! #client
This looks good! I have never tried to make a quiche but I’ll have to try it this year #client
i live on Tenerife, a spanish Island in Europe. As usual when it comes to american recipes I am having some troubles in finding the right ingrdiants here 🙁 . Frozen Hash brown potatoes? that is a “no” … so how would I go about if i make the potato base myself? I cook everything from scratch ( okok, i do use stock cubes 😉 ) x
The Frozen Potatoes I used were the shredded hash brown style so if you can pretty much take a potato & grate it, that would give you the same style I used. Is that an option for you Peggy?
Your caprese quiche looks wonderful!
Thanks so much Carrie!
holy.
crap.
this.
was.
delicious!
going into our monthly “meatless mondays” rotation and WAY better than our typical quiche we make.
thank you!
Lol, so glad you liked it!
flavor was really good, but the hashbrown crust was soggy like mashed potatoes. I did dry them with the paper towels, so that wasn’t the issue. Maybe fry them next time before baking the crust? Not sure I’ll make again.