New Zealand-Inspired Vegetarian Brunch Delight: Mushroom & Spinach Quiche with Crispy Hash Browns

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pre
• made pie crust
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 4 large eggs
• 1 cup milk
• 1/2 cup grated cheese (e.g., cheddar or gouda)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 cups hash browns, frozen or homemade
• Optional: fresh herbs like parsley or chives for garnishing

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add spinach and cook until wilted. Remove from heat and let cool.
3. In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside.
4. Sauté mushrooms in the same pan until tender. Combine sautéed mushrooms and cooled spinach in the egg mixture. e) Fill the pie crust with the mushroom spinach mixture, then top with grated cheese. f) Bake the quiche for 35 40 minutes or until golden and set. g) While the quiche is baking, cook hash browns according to package instructions or prepare homemade hash browns. h) Serve a slice of the warm mushroom and spinach quiche with a side of crispy hash browns. Garnish with fresh herbs if desired.

Chef’s Insight

This recipe combines classic New Zealand flavors with a vegetarian twist, perfect for brunch or a light lunch. The quiche and hash browns complement each other perfectly for a satisfying meal.

Notes

This dish is a delightful combination of flavors and textures, with the flaky quiche contrasting beautifully against the crispy hash browns. Enjoy!