This is a wonderful quiche that never fails to impress everyone around the table. Shredded hash brown crust topped with tomatoes and spinach and baked to perfection. This filling and delicious Caprese Florentine Quiche have always been my family’s favorite brunch for every occasion!
INGREDIENTS
7 large eggs
4 tbsp butter, melted
3 c. Ore-Ida Shredded Hash Brown Potatoes thawed & drained
3 Roma tomatoes, sliced lengthwise
1 c. finely shredded mozzarella cheese
8-10 fresh basil leaves
1/2 c. half & half made need a tablespoon or so more
salt & pepper to season
1/2 c. fresh spinach leaves, roughly chopped
How to make Caprese Florentine Quiche
Step 1: Prepare the oven. Preheat it to 450 degrees. Ready a pie dish. Lightly grease and set aside.
Step 2: In between paper towels, gently press the thawed and drained Shredded Hash Brown Potatoes. Dry the shredded hash brown potatoes and toss them with melted butter.
Step 3: Into the bottom and up the sides of the prepared pie dish, press the mixture to make the crust. Place in the preheated oven and bake for about 20 to 25 minutes or until the edges are beginning to crisp and the pie is golden brown.
Step 4: When done, take the pie dish from the oven and adjust the oven temperature to 350 degrees.
Step 5: In a circle around the outer edge of the crust, layer the slices of tomato and top with chopped spinach. Over the spinach, lay flat out the basil leaves.
Step 6: Place the eggs, half-and-half, and mozzarella cheese in a mixing bowl. Mix well and season with salt and pepper. Over the layered ingredients in the pie dish, gradually pour the mixture.
Step 7: Return the pie dish to the oven and bake for approximately 30 to 40 minutes or until the quiche is beginning to turn golden and the egg mixture is set.
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