Green Chile Spinach Quiche with a Hash Brown Crust

 

I wanted to make my Green Chile Spinach Quiche with a gluten free crust, and I've made a crust, but I wanted to try something different, and I'm so glad I did.  I brought these to a ladies retreat, and they got rant and raved over.  Several people wanted the recipe, and all of it got devoured.  You can use regular all purpose flour if you do not need it to be gluten free.  This made a thick hash brown crust, so if you prefer your crust to be thinner and crispier, use only 1 bag of shredded hash browns.  You may need to reduce the cooking time of the crust, but let me know how it turns out!

Ingredients

2 - 26oz bags frozen shredded hash browns, thawed

1 stick butter, melted

1/2 cup all purpose flour (gluten free if needed)

1 tsp baking powder

1 tsp salt

12 eggs

8oz Mexican blend cheese, shredded

2 cups cottage cheese

10-12oz frozen spinach, thawed and squeezed out

7oz can diced green chiles

Directions

Preheat oven to 425 degrees.  Mix together the butter and hash browns, and then press into bottom and sides of 2 deep dish pie plates. Bake in oven for 20-25 minutes until the edges are light brown.  Reduce heat to 400 degrees.  Mix together remaining ingredients (I use my stand mixer for this) until well blended.  Pour into crusts evenly between the pies.   Bake for 15 minutes, and then reduce the oven temp to 350, and bake an additional 35 minutes.  Store any leftovers in the fridge, or you can cover the them and freeze the quiches, and let thaw in fridge the night before you want to serve it.