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I’m a sucker for eggs in the morning. Or actually all day, in reality. Eggs are so good for you, are delicious, and are an extremely versatile ingredient that you can really get creative with! Today, we made a quiche, but lightened it up with a hash brown potato crust instead of the traditional pie crust. Honestly, I prefer this one because I’m Potato’s biggest fan. This recipe is great fresh or even to prep ahead for a busy week. I had some for breakfast right out of the fridge, cold even, and it still rocked. Let’s make it!
Ingredients
- pie plate or cake pan
- 10 eggs
- 1/2 20oz bag shredded hash brown potatoes (not frozen)
- 1 tbsp cajun seasoning
- 8 oz ground turkey breakfast sausage
- 1/2 cup chopped spinach
Instructions
- Preheat oven to 350F. Coat pie plate or cake pan with cooking spray.
- In a bowl, mix together shredded hash browns and a tsp of the cajun seasoning. Pour the shredded potato mix into the pie plate/cake pan and spread them over the base and side of it. Use your fingers to firmly press the potatoes down to form a hash brown crust.
- Bake the crust for ~15 minutes while prepping all other ingredients.
- Crack all eggs into a mixing bowl and add with 1 tsp of cajun seasoning.
- Add ground turkey sausage to a skillet and cook until browned through. Once fully cooked, add chopped spinach and continue to sauté about 2 minutes, or until spinach is wilted down.
- Start by layering the cooked turkey sausage into the crust, then pour the egg mixture over the top to form your quiche.
- Bake at 350F for 40 minutes, or until center of the quiche is firm.
- Let cool, and serve!
