Caprese Florentine Quiche

This quiche has layers of tomato, basil, and spinach nestled in a hashbrown crust!

I love quiches and frittatas. I tend to gravitate more towards frittatas because they don't have the pie crust. However, this quiche has a hashbrown crust and it has layers of all my favorite things. So it won me over very easily. Tomatoes, spinach, basil plus mozzarella cheese - I mean come on!

(Print)
What you need:

• 3 cups frozen shredded hashbrowns, thawed and drained
• 4 Tbsp. unsalted butter, melted
• 3 roma tomatoes, sliced lengthwise
• 1/2 cup fresh spinach, roughly chopped
• 8 to 10 fresh basil leaves, chopped
• 7 large eggs
• 1/2 cup half and half
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Directions:

1. Press shredded hashbrowns in between paper towels to get rid of excess water.
2. Toss hashbrowns with melted butter and then press into the bottom of a lightly greased pie pan.
3. Bake in a preheated 450 degree oven for 20 to 25 minutes or until golden brown.
4. Remove from oven and reduce heat to 350 degrees.
5. Layer tomatoes on the crust. Top with spinach and basil. 
6. In a mixing bowl, whisk together eggs, half and half, and mozzarella. Season with salt and pepper.
7. Pour onto pie dish.
8. Bake in oven for 30 to 40 minutes or until quiche is set and turns golden on top.

Recipe from Mom's Test Kitchen

I love florentine recipes and if you want a little more breakfast (maybe you're feeding a crowd), this Eggs Florentine Casserole is fabulous! I don't have any more florentine breakfast recipes saved but I really want to try this Chicken Florentine Flat Bread Pizzas from Creme de la Crumb.