It’s Not A Quiche! (It’s a Frittata…)

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Recipe intro

Looking for a delicious and easy breakfast option? Look no further than this "It's not a quiche, it's a frittata" recipe! This recipe combines the best of both worlds, with the creamy texture of a quiche and the simplicity of a frittata. Packed with flavorful ingredients, this dish is perfect for brunch or a quick weekday meal. With just a few simple steps, you'll have a satisfying and versatile dish that can be customized to your liking.

Keywords: breakfast, recipe, frittata, quiche, easy.

It's not a quiche it's a frittata recipe details

It’s not a quiche it’s a frittata recipe, recipe Rating: 4.8
Number of votes:127

This frittata contains eggs, hash browns and spinach, and since the veggie requirement has been met, bacon can be added. This dish is really easy to make, but looks fancy once it is done and should impress the women in your life (I know my wife and my mom were duly impressed). In case you were wondering, a quiche has a crust whereas most frittatas do not.
Ready in: 1 hour 30 mins

Ingredients

Serves: 6

• 3 cups frozen hash browns (loosely packed)
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs
• 1/2 cup milk
• 2 tablespoons green onions
• 1 tablespoon minced garlic
• 2 cups fresh spinach
• 1/2 cup shredded cheddar cheese
• 1/4 cup bacon bits
• dash Tabasco(R) sauce

Preparation method

Prep: 30 mins | Cook: 1 hour

1. Preheat oven to 350 degrees F.
2. In a large skillet, combine the frozen hash browns, butter, salt and pepper and cook on medium heat until browned (approx 10 mins). Reduce heat and mix in green onions and garlic.
3. While the hash browns are cooking, beat together the eggs and milk.
4. In a 9-inch aluminum pie pan (cheap ones can be bought in multiples of two in the grocery store), spread the hash brown mixture into the pan in a medium density. Do not overfill the pie-pan with the hash browns (room must be left for the eggs). If there are hash-browns left over, eat them as a mid-meal snack!
5. Hand place spinach leaves into the hash browns so that the leaves are on edge – be liberal in the use of spinach since the leaves will greatly reduce in size while cooking.
6. Pour the egg mixture into the pie pan. Sprinkle cheddar cheese and the bacon bits onto the frittata.
7. Bake for 20 minutes. Reduce heat to 200 degrees F, and check every 10 minutes for completeness. You will know your frittata is complete when it has a uniform browned color, and the egg mixture has hardened.
8. Let stand for 10 minutes before eating. The frittata can also be chilled and warmed later for future consumption. I like to sprinkle a couple dashes of Tabasco sauce on my frittata slices.