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Spinach Quiche With Shredded Hash Brown Crust

The first time I ever tasted quiche, I was a wide-eyed child at a bustling Parisian bistro. The creamy, savory filling, nestled in a buttery crust, was unlike anything I’d ever experienced. The flavors danced on my tongue – the earthy spinach, the subtle hint of nutmeg, the richness of the custard. It was a simple dish, yet it sparked a lifelong love for French cuisine and a desire to recreate that magic in my own kitchen. While a traditional pate brisee is wonderful, sometimes a more rustic and accessible approach is what’s needed, and that’s where this hash brown crust comes in!

Recipe Overview

Prep Time: 49 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 54 minutes
Servings: 6
Yield: 1 (8-inch) pie
Dietary Type: Vegetarian

Ingredients

For the Spinach Filling:

1 bunch fresh spinach, chopped (can substitute a package of frozen)
4 green onions, white part, thinly sliced. Reserve the green ends for garnish
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced crosswise
1 tablespoon freshly grated ginger
1/4 teaspoon salt
1/4 teaspoon freshly grated black pepper
1 pinch of freshly grated nutmeg

For the Custard:

4 large eggs
2 cups half-and-half
1/4 teaspoon salt
4 pieces mastic

For the Crust:

1 cup shredded carrot
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 tablespoons unsalted butter or 2 tablespoons ghee
1 large egg
1/2 teaspoon salt

Equipment Needed

Large skillet
Salad spinner
Saucepan
Small bowl
Large bowl
8-inch lightly oiled springform pan
Cookie sheet
Mortar and pestle
Whisk

Instructions

Preheat the oven to 350°F (175°C). While the oven is preheating, prepare the spinach filling.
Prepare the Spinach Filling: Trim and carefully wash the spinach to remove all dirt. Spin dry in a salad spinner before chopping. If using frozen spinach, thaw and squeeze out excess water.
In a skillet over medium-high heat, add the olive oil, garlic, onion, and ginger. When the oil is perfumed, about 30 seconds, add the chopped spinach, nutmeg, salt, and pepper.
Stir well to coat the spinach with oil and prevent the aromatics from sticking to the bottom of the pan. Cover and steam until the spinach is cooked down, about 4 minutes, stirring frequently.
Remove the lid and lower the heat. Let the liquid evaporate, stirring to prevent burning. This step concentrates the spinach flavor and prevents a soggy quiche.
Turn the spinach mixture out into a bowl and set aside.
Make the Crust: Shred the carrot, if not already shredded.
In a saucepan on low heat, melt the butter or ghee. Be careful not to brown it.
In a small bowl, whisk the egg with the salt and mix in the melted butter/ghee. This creates an egg wash that will help bind the hash browns together.
In a large bowl, combine the carrot and hash browns and mix thoroughly. Add the egg mixture.
Toss and stir until the vegetables are evenly coated. Ensure there are no dry pockets of hash browns.
Press the potato/carrot mixture into the bottom and sides of an 8-inch lightly oiled springform pan. Press firmly to create a cohesive crust. The springform pan makes removal easy, but a regular pie dish can be used (though removal will be more challenging).
Cover the edge of the crust with foil to prevent burning. This is crucial, as the edges tend to brown much faster than the bottom.
Bake the crust on a cookie sheet at 350°F (175°C) for 15 minutes. The cookie sheet helps distribute the heat evenly and prevents the bottom of the crust from burning.
Make the Custard: While the crust is cooking, prepare the custard.
In a mortar and pestle, grind the mastic with the 1/4 teaspoon of salt. Mastic adds a unique, subtle flavor and slight chewiness, but if you don’t have it, you can omit it or substitute a pinch of cardamom.
Lightly whisk the eggs and combine with the half-and-half and salt/mastic mixture.
Whisk until smooth. Ensure there are no lumps of egg yolk.
Assemble the Quiche: Line the bottom of the hot crust with the spinach. Spread it evenly to create a flavorful base.
Pour the custard over the spinach. Make sure the custard fills the crust evenly, reaching all the way to the edges.
Garnish the top with 1 tablespoon of finely chopped onion greens (the reserved green parts of the green onions). This adds a pop of color and fresh onion flavor.
Place the quiche in the oven on a cookie sheet.
Bake at 350°F (175°C) for 50 minutes, or until a knife inserted in the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
Run a knife around the outside to loosen; remove sides of the springform pan. This prevents the quiche from sticking and makes for a clean release.
Cut into wedges. Serve hot or cold.

Expert Tips & Tricks

Don’t overcook the spinach: Overcooked spinach becomes bitter and loses its vibrant green color.
Blind bake the crust fully if desired: For an extra crispy crust, blind bake it for an additional 10-15 minutes after the initial 15 minutes, removing the foil during the last 5 minutes.
Use a water bath: For an even creamier custard, place the quiche in a water bath (bain-marie) while baking. This helps regulate the temperature and prevents the custard from curdling.
Salt your spinach: Salting the spinach while cooking helps draw out moisture and intensifies the flavor.
Make ahead: The crust can be made a day in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator.
Spice it up: Add a pinch of red pepper flakes to the spinach mixture for a touch of heat.
Customize the Filling: Feel free to experiment with other vegetables like mushrooms, bell peppers, or asparagus.

Serving & Storage Suggestions

Serve the spinach quiche warm or at room temperature. It pairs well with a light salad and a crisp white wine. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to 2 months. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	401.8 kcal	N/A
Calories from Fat	295 g	74%
Total Fat	32.9 g	50%
Saturated Fat	15.3 g	76%
Cholesterol	292.5 mg	97%
Sodium	812.9 mg	33%
Total Carbohydrate	14.4 g	4%
Dietary Fiber	3.4 g	13%
Sugars	2.7 g	10%
Protein	14.7 g	29%

Variations & Substitutions

Gluten-Free: Use a gluten-free shredded hash brown product for a gluten-free crust.
Dairy-Free: Substitute coconut milk or almond milk for the half-and-half in the custard. Use a dairy-free butter substitute (like coconut oil) for the crust.
Cheese: Add shredded Gruyere, Swiss, or Parmesan cheese to the spinach mixture or on top of the quiche before baking.
Meat Lovers: Add cooked bacon, sausage, or ham to the spinach mixture.
Seasonal: Use seasonal vegetables like butternut squash or roasted red peppers in place of or in addition to the spinach.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can substitute frozen spinach. Be sure to thaw it completely and squeeze out any excess water before using it in the recipe.

Q: Can I make this quiche ahead of time?
A: Yes, you can assemble the quiche ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Q: My crust is browning too quickly. What should I do?
A: Cover the edges of the crust with foil to prevent burning.

Q: Can I use a regular pie dish instead of a springform pan?
A: Yes, you can use a regular pie dish, but it may be more difficult to remove the quiche without damaging it.

Q: What can I substitute for mastic?
A: If you don’t have mastic, you can omit it or substitute a pinch of cardamom for a similar subtle flavor.

Final Thoughts

This spinach quiche with a shredded hash brown crust is a delightful twist on a classic dish. The combination of the savory spinach filling, creamy custard, and crispy potato crust is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to create your own signature quiche. I encourage you to try this recipe and share your feedback. Pair it with a refreshing green salad and a glass of your favorite wine for a complete and satisfying meal. Bon appétit!

Spinach Quiche With Shredded Hash Brown Crust Recipe