Florentine potato quiche recipe
Florentine Potato Quiche recipeThis article was published by: Matthew
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- One 26-ounce bag frozen hash brown potatoes
- Two 10-ounce packages frozen chopped spinach, thawed and drained
- 12 eggs
- 1 can low-fat cream of mushroom soup
- Dash of Worcestershire sauce
- Salt and pepper to taste
- 2 cups cheddar cheese, shredded
Preheat oven to 450 degrees. Spray cookie sheet with non-stick cooking spray. Place frozen hash browns on cookie sheet and spray with cooking spray. Bake until golden brown, stirring occasionally, for approximately 25 minutes. Let cool.
Spray a 9 x 13-inch baking dish with non-stick cooking spray. Spread potatoes on baking dish. Layer spinach on potatoes. Blend eggs, soup, Worcestershire sauce, salt, and pepper. Pour over spinach. Sprinkle cheese over all. Bake in preheated oven for 1 hour.
Recipe may be prepared in advance and refrigerated or frozen. Defrost before cooking.
Serves: 10 to 12.
Reference: Florentine potato quiche recipe
Recipe type: xarchivex
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