Mother's Day is just around the corner and that means it's time to think of ways to spoil your mom, because after all, she deserves it! In our houses we like to start with a delicious homemade brunch or if she's really lucky, we will even bring her breakfast in bed. Either way, the decision is yours! If you're feeling generous, let your mother sleep in this Sunday while you prepare this fantastic gluten free quiche. This recipe is a little more decadent than our typical Sage & Celery ones, but it is still in line with the healthy and balanced lifestyle we live.
The crust is 100% gluten free because it is made with hash brown potatoes! Ever since the sweet potato took the healthy living society by storm, white potatoes got a bad rap but they actually filled with nutrients. Potatoes are high in Vitamins B3, B6, and C as well as great sources of potassium, copper, and manganese.
The filling is totally customizable and should be made to suit your mom's taste. We chose to use spinach and Canadian ham, but any combination of veggies and meat or even just vegetables will work too. We also used both the whole eggs and egg whites to bump up the protein. As we all know eggs have many important health benefits due to all the vitamins and minerals they contain. You can learn all about the health benefits of eggs here.
You'll be pleasantly surprised by how the crispy hash brown crust and the fluffy eggs compliment each other. It is so good you will never go back to the puff pastry crust! This quiche is perfect for your Mother's Day brunch menu and can be used for any gathering. Whether your a mom or celebrating your mom, we hope you all have a fabulous, love and quiche filled weekend!
Hash Brown Crust:
1 pkg frozen Hash Browns, thawed and squeezed dry
2 T Grass-fed butter, melted
Salt and pepper
1/3 cup onion, diced finely
2-3 cloves of garlic, minced
6 egg whites
1 1/2 cup white cheddar cheese, grated
1 pkg. (@ 5 oz.) baby spinach
6 slices of Canadian Bacon or regular bacon
Salt and pepper to taste
1.) Preheat oven to 450°. To make the crust, add a little olive oil to the bottom of a 9-inch spring form pan and line with parchment paper so that it covers the bottom and comes up the sides as well. Brush olive oil on top and sides of the parchment paper.
2.) Place the squeezed dry hash browns in a bowl and add melted butter, egg, salt, and pepper. Mix to combine and place in the prepared spring form making sure to pat it down and up the sides of the pan.
3.) Bake for 20-25 minutes or until the crust starts to crisp. Remove from oven and set aside.
4.) Reduce oven to 350°. To make the quiche, heat one tablespoon of olive oil in a saute pan. Add the diced onion and saute until translucent. Add garlic and saute for another minute. Gradually add the spinach and saute until all is wilted. Set aside to cool.
5.) In a medium to large size bowl, add eggs, egg whites, milk, cheese and Canadian bacon. Add in the cooled spinach mixture, stir to combine. Add salt and pepper to taste.
6.) Pour the egg mixture into the prepared crust and bake for 40-45 minutes, just until the eggs have set. Remove from the oven and let it cool a bit before serving. Enjoy!