Description
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Directions
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Yield: Serves: 8
INGREDIENTS
- 2 Tbsp. vegetable oil
- 2 cups frozen hash brown potatoes with peppers and onions, thawed
- 4 cups (6 oz.) baby spinach leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 (9-inch) unbaked deep-dish pie crust
- 3 large eggs or 3/4 cup egg substitute
- 1-1/4 cups milk or half-and-half
- 2 cups (8 oz.) Sargento® Fine Cut Shredded Colby-Jack Cheese, divided
- Sour cream (optional)
DIRECTIONS
- 1
Heat oil in large skillet over medium-high heat until hot. Add potatoes; cook 5 minutes or until browned, stirring occasionally. Add spinach; cover. Reduce heat to low; cook 3 minutes or until spinach is wilted. Remove from heat; add salt and pepper.
- 2
Fit pie crust into 9-inch pie plate; flute edges. Beat eggs in large bowl. Add milk, spinach mixture and 1-1/2 cups cheese; mix well. Pour mixture into pie shell.
- 3
Bake in preheated 375°F oven 50 minutes or until center is set. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes; serve warm or at room temperature. Serve with sour cream, if desired.
Nutrition
Nutrition Facts
Serves: 8
Amount Per Serving
Calories 380
Total Fat 26.9g
Saturated Fat 10.0g
Trans Fat 5.9g
Polyunsaturated Fat 2.4g
Cholesterol 97mg
Sodium 530mg
Carbohydrates 24g
Protein 12g
Dietary Fiber 1g
Vitamin A 251RE
Vitamin C 7mg
Calcium 265mg
Iron 1mg
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