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Shared By Grace Warren Atwood

Spinach And Gruyere Cheese Quiche With A Hash Brown Crust

Ingredients

  • FOR THE HASH BROWN CRUST:
  • 1 pkg Frozen Hash Browns, thawed and squeezed VERY dry
  • 2 Tablespoons Butter, melted
  • 1 Large Egg
  • A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper (about 1/4 tsp of each)
  • FOR THE QUICHE:
  • 1/2 Cup Bell Peppers, both red and green, diced
  • 1/4 Cup Onion, diced
  • 2 Cloves Garlic, minced
  • 6 Egg whites + 3 Large Eggs
  • 1/2 Cup Whole Milk
  • 1 1/2 Cups Gruyere Cheese
  • 1 pkg. Baby Spinach
  • 3–4 slices Bacon

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