Tomato Basil Spinach Quiche Is Great Any Time Of Day And Is So Versatile!
Don’t you just love a recipe that can fit in any spot on your meal plan or menu? Tomato Basil Spinach Quiche fits the bill and it’s delicious!
We love a good go-to recipe that never fails. I have a list of them on the side of the fridge for when I need inspiration before a gathering or trip to the grocery store. The best part about this particular recipe is that once you have the basics on hand, you can really make it with whatever flavors you love most.
The basic recipe from Mom’s Test Kitchen is of course, eggs and half and half and then calls for all the traditional ingredients that you might find in a Caprese salad. Tomato, basil and mozzarella. Then she adds in spinach, which makes it Florentine. The real twist, however, is her use of frozen hash browns as the crust. Trust me, this is a delicious variation on a traditional quiche recipe. This recipe as written is simply fantastic and always a crowd-pleaser.
Now try making it your own!
For a little convenience and variety, I have made this recipe with several different changes. Try using hash brown patties instead of loose shreads. I bake them for 15 minutes or so and then use my fingers to mold them to the bottom of the pie dish (5 or so should do the trick). I have also added roasted red pepper strips in addition to or instead of tomatoes. And if you want to add a protein, try adding cooked diced bacon or crumbled sausage. Any kind will do…I’ve even used chorizo and italian, combined! I think I make this dish differently every time I make it! My last tip is to watch the cook time. If you change the ingredients, you might need to adjust the baking time. Just watch for the top to be golden and the eggs to be firm. Enjoy!
YOU MIGHT ALSO LIKE: Copycat Cracker Barrel Hash Brown Casserole
Here’s your ingredient list for Tomato Basil Spinach Quiche:
3 cups Ore-Ida Shredded Hash Brown Potatoes, thawed & drained
4 tablespoons butter, melted
3 roma tomatoes, sliced lengthwise
1/2 cup fresh spinach leaves, roughly chopped
8 – 10 fresh basil leaves
7 large eggs
1/2 cup half & half (made need a tablespoon or so more)
1 cup finely shredded mozzarella cheese
salt & pepper to season
This recipe is great for any meal, no matter what time of year. Head on over to Mom’s Test Kitchen for the complete recipe!