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A crisp hash brown crust stands in for pie crust in this spinach and bacon filled skillet quiche Photo credit: Liren Baker from Kitchen Confidante.
1 tablespoon vegetable oil
3 cups frozen shredded hash browns, partially thawed
1 1/2 cups milk
1/2 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Nutmeg, Ground
1/2 teaspoon McCormick® Onion Powder
1/4 teaspoon salt
1 cup baby spinach leaves, coarsely chopped
12 ounces bacon, crisply cooked and crumbled (about 12 slices)
1 cup shredded Cheddar cheese
Heat oil in large nonstick skillet on medium heat. Spread hash browns in bottom and up sides of pan. Cook 5 minutes or until potatoes form a crust.
Beat eggs in medium bowl with wire whisk. Add milk, pepper, nutmeg, onion powder and salt; mix well. Sprinkle spinach and bacon evenly over potatoes. Pour egg mixture into pan. Cover.
Cook 10 minutes. Sprinkle with cheese. Cover. Cook 5 minutes longer or until eggs are set and cheese is melted.
Grilling Tip: Prepare quiche as directed, using cast-iron skillet on grill over medium heat.
(Amount per serving)