Quiche
Meal: 350 cal Protein: 2 g Carbs: 10 g Fat: 3 g
Serving size 4 350 cal Protein: 2 g Carbs: 10 g Fat: 3 g
Ingredients
- ½ Jar Sun Dried Tomatoes , packed in oil
- 1 C Frozen Hash Browns , defrosted
Directions
- PreHeat oven to 425F.
- Drain tomatoes and reserve oil.
- Set both aside.
- Coat the inside of a pie dish with 1 Tbsp of the Tomato Oil.
- Press Hash Browns into the bottom of the pie dish.
- hen drizzle a little more Tomato Oil on top of Hash Browns. Bake Hash Browns for 15 minutes, or until they are lightly crispy. Set aside to cool.
Ingredients
- 1 Shallots , diced
- 4-5 Handfuls Spinach
- ¼ C Pecorino Romano (Or Parmigiano Reggiano)
- 8 Lg Eggs , beaten
Directions
- In a saute pan over medium, heat 1 Tbsp of the Tomato Oil.
- Add Shallots and cook until soft.
- Add Spinach, Salt & Pepper, and cook until soft. Set aside to cool.
- Crack Eggs into a bowl and whisk until combined. Add salt & pepper. Set Aside.
- Spread Spinach evenly on top of Hash Brown crust. Add Tomatoes and then Cheese. Finally, pour Eggs evenly into pie dish. Bake for 20 minutes, or until the eggs are set
