Spinach Potato Pie Recipe
Spinach Potato Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When we have brunch with relatives, I like to make this crustless quiche with has browns and spinach. With a side of fruit, we think it makes a great weekend brunch.—Deanna Phillips, Ferndale, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.

Ingredients

  • 5 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes
  • 2 cups chopped fresh spinach
  • 3/4 cup chopped red onion
  • 1/2 cup 2% cottage cheese
  • 7 bacon strips, cooked and crumbled
  • 3 green onions, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 3 plum tomatoes, sliced
  • 1/2 cup shredded Parmesan cheese

Directions

Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Pour into a greased 9-in. pie plate.
Bake 40 minutes. Arrange tomatoes over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted near the edge comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Spinach Potato Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 piece: 204 calories, 10g fat (4g saturated fat), 192mg cholesterol, 624mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.

  • 5 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes
  • 2 cups chopped fresh spinach
  • 3/4 cup chopped red onion
  • 1/2 cup 2% cottage cheese
  • 7 bacon strips, cooked and crumbled
  • 3 green onions, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 3 plum tomatoes, sliced
  • 1/2 cup shredded Parmesan cheese
  1. Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Pour into a greased 9-in. pie plate.
  2. Bake 40 minutes. Arrange tomatoes over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted near the edge comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Spinach Potato Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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