Quiches are great, but if you want something a little more Paleo, a spinach quiche with hash brown crust is definitely the way to go. I know, some would say that potatoes are not Paleo, but I’m pretty sure that cavemen were digging up potatoes in the Andes when they found them.
If you want to go totally Paleo on this spinach quiche with hash brown crust, just leave out the cheese. However, I would recommend fudging a bit on this one because Feta really gives a nice sharp touch to the quiche. You could also put something like Gouda or another sharp cheese in there for some excellent flavor.
This was originally part of Ginny Mother’s Day brunch recipe so she deserves all the credit for this one. Ginny likes to sneak in asparagus in lots of dishes. Sometimes I would object to asparagus, but it works really well with the spinach in this quiche.
The secret to this wonderful quiche is the Dijon and nutmeg. Yes, nutmeg. It sounds weird to put that in a savory dish like this, but nutmeg is definitely a bonus flavor in here. Nutmeg is pungent and warm. The scientific name for nutmeg is Myrisitca fragrans. Now that you know, you may want to name your firstborn child after this marvelous tree.
This quiche disappeared before it even had time to get cold. We served it with blueberry cornbread muffins and mimosas. Everyone was happy.
PREP TIME: 20 minutes COOK TIME: 50 minutes SERVINGS: 8
- 12 oz. frozen, shredded hash browns
- 8 oz. cooked and crumbled breakfast sausage
- 3 tbsp. unsalted butter, divided
- 6 large eggs, room temperature
- 1 1/4 cups half and half
- 1 tsp. Dijon mustard
- pinch of grated nutmeg
- 1 tsp. parsley
- 2-3 tbsp. chopped fresh basil
- 6 oz. crumbled Feta
- 1/2 lb. asparagus, ends trimmed
- 12 oz. bag frozen spinach
- salt and pepper
- Preheat oven to 350. Heat cast iron or enameled cast iron on the stove top and melt the butter. Cook hash browns with some salt and pepper for about ten minutes and then press in evenly across the bottom of the pan.
- Cook sausage in crumbles. Slice asparagus into 1 inch pieces. Defrost spinach, put it in a towel you don’t mind staining, and wring all the water out of it.
- Whisk eggs and half and half plus the spices and herbs. Add spinach, feta, sausage, and asparagus. Cook for 30-35 minutes until it is set and slightly browned on the top.