Easy Brunch Quiche: Sandi's Recipe of the Week - September 10

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Sandi's "Recipe Of The Week"
September 10 - 16, 2005

"Easy Brunch Quiche"

Easy Brunch Quiche

Recipe Source:
May 2000 Issue of
Homemaker's Magazine

Serving Size: Makes 8 servings

1	9 inch frozen deep dish pie shell
2 tablespoons	vegetable oil
1 1/2 cups	frozen hashbrown potatoes
4 cups	baby spinach leaves
1/2 teaspoon	salt
1/4 teaspoon	pepper
3	large eggs
1 cup	milk or half and half
2 cups	Italian blend shredded cheese, divided

Preparation Instructions:
1. Prepare pie crust according to package directions.
2. In large deep skillet, heat oil over medium high heat. Ad potatoes and onion; cook 5 minutes or until browned, stirring occasionally.
3. Add spinach; cover. Reduce heat to low; cook 3 minutes or until spinach is wilted. Remove from heat; sprinkle with salt and pepper, mixing well.
4. In large bowl, whisk eggs until blended. Stir in milk, spinach mixture and 1 1/2 cups cheese. Pour into pie shell.
5. Bake at 375 degrees for 35 to 45 minutes or until set.
6. Remove from oven; sprinkle with remaining cheese. Let stand 5 minutes before serving. Makes 8 servings.
Tip: Instead of deep dish pie shell, substitute two 9 inch frozen regular pie shells.

Click here for a printable version of this recipe.

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