HASHBROWNS, SPINACH AND TOMATO PIE
PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins
Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu!
Serves: Serves 4
INGREDIENTS
- 2 cups Ore-Ida Shredded Hash Brown Potatoes, thawed
- 1 cup part-skim shredded mozzarella cheese, divided
- 2 tablespoons olive oil
- 3 cups packed fresh spinach
- 2 garlic cloves, minced
- 1 cup grape tomatoes
- 4 eggs
- ¼ cup milk (I use skim)
- pinch of nutmeg
- salt and fresh ground pepper, to taste
INSTRUCTIONS
- Preheat oven to 375.
- Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
- Bake for 8 minutes; remove from oven top with ½-cup shredded mozzarella and set aside.
- Heat olive oil in a skillet.
- Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.
- Add garlic and continue to cook for 1 minute.
- Remove from heat and spread over potatoes.
- In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
- Pour over spinach and tomatoes.
- Sprinkle the remaining shredded mozzarella over the pie.
- Bake for 30 to 35 minutes, or until top is golden brown.
- Let cool for 10 minutes before cutting.
- Serve.
