This has been a weird week for me.
I finally finished the last of 4 projects for decorating clients (my part time job) that I had been working on for months. See Monday’s Randomness post for details.
I had decided this week was going to be low key.
No new projects, no running around trying to get too many errands done, no crazy cooking.
Just rest and working my regular 40 hours, of course.
And doing some brain work on how I am going to finish off the basement project…it still needs something…. I just don’t know what.
Anyway, Wednesday was the only day I had to actually cook dinner because of dinner plans with family and Joe’s birthday.
I decided to make Kale and Bacon Quiche because I like it.
And it is good.
Do I need another reason?
Oh it’s easy.
And my husband calls it breakfast pie because quiche sounds too girly he says.
I based my quiche off this recipe by Iowa Girl Eats.
Except mine was nothing like hers, and it didn’t have kale or bacon in it.
But it was still good.
I started with chopped deli ham, frozen spinach (defrosted in the frig during the day), refrigerated hash browns, eggs, milk, cheese.
We really did enjoy this as dinner last night. Very filling but not heavy.
I am not a huge egg fan, but because the filling is so hearty it balances out the egg mixture nicely.
Hash-brown “Breakfast Pie”
adapted from Iowa Girl Eats Kale & Bacon Quiche
- 1 package refrigerated hash-browns
- 1 small package frozen spinach (defrosted)
- 5 eggs
- 3/4 cup milk
- 1 cup shredded cheese (your choice) plus more for the garnish
- 1 cup deli ham
- 1 tsp pepper plus additional for crust
- 1/2 tsp salt plus additional for crust
Preheat oven to 450 degrees. Add hash browns to a greased 9″ pie pan. Season with salt and pepper. Bake for 20-25 minutes. Remove and set aside then turn oven down to 350 degrees.
While the “crust” bakes, in a colander lined with paper towel press all the liquid out of the defrosted spinach. Set aside.
Whisk together eggs, milk, 1/2 tsp salt, and 1 tsp pepper in a large bowl. Add shredded cheese and spinach. Pour mixture over hash brown crust. Top with the ham and additional cheese.
Then bake for 30-35 minutes, or until top is light brown. Let sit for 10 minutes before slicing and serving.
Variation: I have made this with several cheeses. So far my favorite has been Swiss cheese.
Variation: I used a deep dish pie pan. If you are using a standard dish reduce the eggs by one.