SPINACH POTATO QUICHE

SPINACH POTATO QUICHE
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  • CourseBrunches & Bread
SPINACH POTATO QUICHE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseBrunches & Bread
Ingredients
  • One 32 oz. bag frozen Southern style hash brown potatoes browned and cooled
  • 1 cup each red pepper, green pepper, sweet onion-chopped
  • 8 oz. sliced mushrooms
  • Two 10-ounce packages frozen chopped spinach thawed and squeezed dry
  • 12 extra large eggs
  • 1 cup milk
  • 1 can cream of mushroom soup
  • ½ tsp dry mustard
  • ½ tsp. seasoning salt
  • pepper to taste
  • 2 cups cheddar cheese shredded
Instructions
  1. Heat a Tblsp. of olive oil and sauté veggies, first onions and peppers, add the mushrooms. Don’t over cook, the vegetables will bake in the casserole.
  2. Spray a 11 x 14-inch baking dish with non-stick cooking spray. Spread potatoes on baking dish. Layer veggie mixture over the potatoes.
  3. Blend eggs, soup, milk and seasonings.
  4. Pour over vegetables. Sprinkle cheese over all.
  5. Bake in 350 degree oven for 1 hour.
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