To-Faux Quiche
Meal: 248 cal Protein: 12 g Carbs: 18 g Fat: 16 g
Serving size 1/8 248 cal Protein: 12 g Carbs: 18 g Fat: 16 g
Ingredients
- ½ Jar Sun Dried Tomatoes , packed in oil
- 1 C Frozen Hash Browns , defrosted
- 1 Shallots , diced
- 4-5 Lg Spinach , handfuls
- ¼ C Pecorino Romano (Or Parmigiano Reggiano)
- 8 Lg Eggs , beaten
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.
- Then 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.
- 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.
- ake for 20 minutes, or until the eggs are set. 4 Servings per quiche; 350 Calories/serving.
