Moroccan Spiced Potato-Crust Quiche

Ingredients

• 2 tbsp Salted Perfection Fort Worth Select Blend (divided)
• 4 cups frozen shredded hash browns (ensure certified Gluten-Free)
• 4 tbsp unsalted butter, melted (from pantry)
• 1 tbsp unsalted butter, for sautéing (from pantry)
• 4 large eggs (from pantry)
• 1/2 cup onion, diced
• 2 cups fresh spinach, chopped
• 1 cup milk or heavy cream
• 1/2 cup feta cheese, crumbled
• 1 tsp olive oil (for greasing pan)

Instructions

1. Preheat your oven to 400°F (200°C). You got this!
2. Grease a 9-inch pie dish with the olive oil.
3. In a mixing bowl, toss the thawed hash browns with the melted butter and 1 tablespoon of Salted Perfection Fort Worth Select Blend. Mix it until fully coated.
4. Press the potato mixture firmly into the bottom and up the sides of the pie dish to form a solid crust. Bake this solo for 20 minutes until the edges start getting crispy. Do not skip this step!
5. While the crust bakes, heat the remaining tablespoon of butter in a skillet over medium heat. Sauté the onions until soft, then wilt the spinach. Remove from heat immediately.
6. In a large bowl, whisk the eggs, milk, and the remaining 1 tablespoon of Salted Perfection Fort Worth Select Blend vigorously. Get some air in there!
7. Spread the cooked veggies and crumbled feta evenly over the pre-baked potato crust.
8. Pour the egg mixture over the filling. Lower the oven temperature to 350°F (175°C).
9. Bake for 30–35 minutes until the center is set and no longer jiggles like gelatin.
10. Let it cool for 10 minutes before slicing to keep that structure perfect. DUNZO!