Hashbrowns, Spinach and Tomato Pie
Hashbrowns, Spinach and Tomato Pie is a delightful dish that brings together the crispy texture of hashbrowns with the freshness of spinach and juicy tomatoes. Perfect for brunch or any meal, this savory pie is easy to prepare and packed with nutrients, making it a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups thawed Ore-Ida Shredded Hash Brown Potatoes
- 1 cup part-skim shredded mozzarella cheese (divided)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup grape tomatoes (halved)
- 3 to 4 cups fresh baby spinach
- 4 eggs
- ¼ cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Spray a 9-inch pie plate with cooking spray and evenly press the thawed hash browns into the bottom. Bake for about 9 minutes, then sprinkle with half of the mozzarella cheese.
- In a skillet, heat olive oil over medium heat. Sauté garlic for about 20 seconds, then add grape tomatoes and cook for an additional 30 seconds. Finally, add spinach and cook until wilted.
- Spread the sautéed mixture over the baked hashbrown crust. In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Pour this mixture over the vegetables in the pie plate.
- Top with remaining mozzarella cheese and bake for 30-35 minutes until golden brown. Let cool for about 10 minutes before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Find it online: https://easykitchenlove.com/hashbrowns-spinach-and-tomato-pie/