Brunch Quiche: Sandi's Recipe of the Week - January 26

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Sandi's "Recipe Of The Week"
January 26 - February 1, 2008

"Brunch Quiche"

Brunch Quiche

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes ? servings

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

Preparation Instructions:
1. Prepare piecrust according to package directions.
2. In large deep skillet, heat oil over medium high heat. Add 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 40 minutes or until set.
6. Remove from oven; sprinkle with remaining cheese. Let stand 5 minutes before serving.

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