Lazy Gluten Free: Spinach and Tomato Pie

Spinach and Tomato Pie

I am really not a big fan of traditional pie crust. I don't like it in pies and I don't like it in anything else. I always look for ways to create a crust alternative, whether it's a graham cracker crust for desserts, or shredded hash browns for a recipe like this.

This recipe can either be called a quiche or a pie, but either way, it does not have a pastry 'pie' crust. Instead, you use shredded hash browns, which make for a delightfully delicious crust that has no resemblance of pastry. What a win.

You could easily make this dish as a breakfast, but it works well as a dinner. Breakfast for dinner is always a great option. Either way, the quiche comes together super quick and it bakes up into a crispy outside, fluffy inside dish that is loaded with tomatoes and spinach (or kale if you prefer). 

Spinach and Tomato Pie

    2 cups Ore Ida Shredded Hash Browns, thawed
    1 cup shredded mozzarella cheese, divided
    2 tablespoons olive oil
    3 cups spinach (or kale works great too!)
    1 cup cherry or grape tomatoes
    4 eggs
    1/4 cup milk
    1 teaspoon garlic
    salt and pepper, to taste

1) Preheat oven to 375F and grease an 8-inch round cake or pie pan. Press thawed hash browns into the bottom and sides of the dish. Top with 1/2 cup mozzarella cheese.
2) In a large skillet, heat olive oil over medium heat. Once warmed, add the spinach and tomatoes and saute until spinach is somewhat wilted. Spread the spinach and tomatoes onto the prepared 'crust'.
3) In a separate bowl, whisk the eggs, milk and seasonings. Pour this on top of the vegetables. Top with remaining mozzarella.
4) Bake for 25-30 minutes, or until egg is set. Let cool for about 10 minutes before serving.

Recipe adapted from: Diethood's Hashbrowns, Spinach and Tomato Pie

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