Hashbrowns, Spinach and Tomato Pie
Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu!
Ingredients
- 2 cups Ore-Ida Shredded Hash Brown Potatoes (, thawed)
- 1 cup part-skim shredded mozzarella cheese (, divided)
- 2 tablespoons olive oil
- 3 garlic cloves (, minced)
- 1 cup grape tomatoes (, halved)
- 3 to 4 cups packed fresh baby spinach
- 4 eggs
- 1/4 cup milk ((I use skim))
- 1/8 teaspoon ground nutmeg (, or to taste)
- salt and fresh ground pepper (, to taste)
Directions
- 1
Preheat oven to 375.
- 2
Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
- 3
Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
- 4
Heat olive oil in a skillet.
- 5
Add garlic and cook and stir for 30 seconds.
- 6
Stir in tomatoes and continue to cook for 30 seconds.
- 7
Mix in the spinach and cook for 2 to 3 more minutes, or until wilted, stirring frequently.
- 8
Remove from heat and spread over prepared hashbrowns.
- 9
In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
- 10
Pour over spinach and tomatoes.
- 11
Sprinkle the remaining shredded mozzarella over the pie.
- 12
Bake for 30 to 35 minutes, or until top is golden brown.
- 13
Let cool for 10 minutes before cutting.
- 14
Serve.