This crust-less quiche makes regular appearances in our house. It's so easy to make, and tastes so good. It also freezes well, and I'll often freeze portions wrapped in plastic wrap for quick meals or snacks. Over the years I've served this as breakfast, brunch, lunch, and dinner, and it's been fantastic every time.
I've tried several different types of frozen hash browns, and prefer the Ore Ida brand Country Style. The generic store brand I tried was too thinly shredded to be noticeable in the finished quiche, and the Ore Ida Southern Style (little cubes) were too big.
For the cheese, you can use any combination of cheddar, Swiss, Jack, etc. I usually use half cheddar and half a white cheese; my store sells a nice mix that is a combination of several white cheeses.
I almost never make bacon for eating as-is, but I like to use it in cooking, so I always have a bag of real bacon crumbles in the fridge. I like the Costco Kirkland brand or Oscar Meyer, just make sure what you buy isn't imitation, bacon-flavored stuff.
Even though the spinach is already chopped, run a knife through it several times after you've squeezed out as much water as you can. I've found if the pieces of spinach are too big it's hard to cut nice-looking squares of the quiche.
Spinach Quiche Squares
1 3/4 cup 2% or whole milk
2 tablespoon all-purpose flour
6 large eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1/2-3/4 teaspoons red pepper flakes (optional)
1 small onion, minced
1/3 cup real bacon crumbles
4 oz shredded cheese (any combination of cheddar, jack, Swiss, etc.)
1/2 cup shredded Parmesan cheese
2 cups frozen Ore Ida Country Style Hash Browns
8 oz frozen chopped spinach, thawed, squeezed dry, and chopped
3 medium tomatoes, sliced into 1/4-inch slices
1. Heat your oven to 325 deg, and spray a 9x13 pan with non-stick spray.
2. In a medium bowl, whisk together the milk and flour. Add the eggs and whisk until smooth. Add the salt, pepper, red pepper flakes and whisk until combined.
3. Add the onion, bacon crumbles, cheeses, hash browns, and spinach, and mix until well combined. Pour the mixture into the prepared 9x13 pan, and spread solids evenly. Arrange 12 tomato slices on top of the mixture in 3 rows of 4 slices.
4. Bake for 50-55 minutes, or until the quiche is slightly puffed and set when the pan is gently jiggled, and just beginning to brown around the outside. Serve warm or room temperature.
Makes 12 servings.