Hashbrowns, Spinach and Tomato Pie
Apr 04, 2014, Updated Jun 27, 2023
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Discover a perfect brunch item with this Spinach and Tomato Pie. Featuring a unique hash brown crust and a cheesy filling, this easy vegetarian recipe will definitely hit the spot. You can serve it at your next brunch and impress your guests with this gluten-free deliciousness.
Spinach Tomato Pie with Hash Brown Crust
Looking for an easy brunch recipe that’s will impress everyone? You’re in the right place! Our Spinach and Tomato Pie, with a unique Hash Brown Crust, is the vegetarian brunch item you’ve been waiting for!
You might think of hash browns as a side dish, but they take center stage as an unconventional pie crust in this recipe. This delicious transformation uses frozen hash brown potatoes, giving the dish a crispy base that’s also gluten-free!
The filling for this vegetarian pie is a mix of fresh baby spinach and ripe grape tomatoes, sautéed to perfection. The spinach offers a verdant, leafy contrast to the juicy, sweet tomatoes – a combination that’s as appealing to the eye as it is to the palate.
Why I Love This Recipe
- Hash Brown Crust: This is an unconventional way to make a pie crust, and it’s super easy and convenient.
- So Filling: The heart of this dish is a filling made from fresh baby spinach and ripe grape tomatoes.Full of flavor, this vegetarian pie is bound to leave you craving more.
- Perfect for Brunch: It’s not just a pie; it’s the perfect brunch recipe! Serve it at a family get-together or a casual gathering with friends, or enjoy it all alone.
- Cheesy: This recipe incorporates generous amounts of part-skim shredded mozzarella cheese. The golden brown layer of melted cheese on top is the cherry on top.
- Simple and Easy: With minimal ingredients and easy-to-follow steps, this is one recipe you’ll love to make. No complex cooking techniques or hard-to-find ingredients.
Ingredients
These baked eggs, or quiche recipe, or omelette… anything goes… is going to make you all kinds of happy! Here’s what you will need to make it:
- For this Spinach and Tomato Pie with a Hash Brown Crust, you will need frozen (but thawed) Shredded Hash Brown Potatoes (I used Ore-Ida). A cup of shredded mozzarella cheese, olive oil, some garlic, and a cup of grape tomatoes, too. Finally, fresh baby spinach, eggs, milk, ground nutmeg salt, and fresh ground black pepper.
How To Make A Hash Browns Crust Pie
- Preheat your oven to 375˚F and spray a 9-inch pie plate with cooking spray, then press down the thawed shredded Hash Brown Potatoes into the plate to form your crust.
- Bake the Crust: Place your crust in the preheated oven and bake for 9 minutes. Remove the crust from the oven, top it with 1/2-cup of the shredded mozzarella, and set it aside.
- Prepare the Filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring, for 20 seconds. Stir in the halved grape tomatoes and continue to cook for 30 seconds. Add in the baby spinach and cook for about 2 more minutes, or until it’s wilted, stirring frequently.
- Assemble the Pie: Spread the garlic, tomatoes, and spinach mixture over the hash brown crust.
- Prepare the Egg Mixture: In a separate mixing bowl, whisk together the eggs, milk, nutmeg, salt, and pepper until they’re thoroughly combined. Pour this mixture over the spinach and tomatoes in your pie dish.
- Add the Cheese: Sprinkle the remaining shredded mozzarella over the top of the pie.
- Bake the Pie: Bake the pie for 30 to 35 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Cool and Serve: Let the pie cool for 10 minutes before cutting and serving.
This is such an easy quiche recipe. Packed with vegetables, it’s a substantial dish that will keep you fueled throughout your day. Whether hosting a brunch gathering or looking for a quick but satisfying meal to start your day, this Spinach and Tomato Pie with Hash Brown Crust is a guaranteed hit. Serve this baked delight straight from the oven, and watch the compliments roll in!
Serving Suggestions
- Serve Warm: This pie is best served warm, straight from the oven. Let it cool for about 10 minutes after baking, then slice and serve. This allows the cheese to slightly solidify, making the pie easier to cut.
- With a Side Salad: A fresh, crisp salad is the perfect complement to this hearty pie. Consider a simple bulgur salad, green goddess salad, or something more complex with mixed greens, nuts, and a light vinaigrette.
- Serve with Fruit: You could also serve the pie with a side of fresh, seasonal fruit or my delicious fruit salad. The sweetness of the fruit would balance out the savory flavors of the pie.
- Beverage Pairings: For drinks, coffee, or tea, these mimosas or a Bloody Mary would all be excellent pairings. A nice, refreshing fruit smoothie could also be a good option.
How To Store and Reheat
- Refrigerate: Cool completely, and store any leftovers in the refrigerator. Use an airtight container to prevent the pie from drying out or absorbing any unwanted flavors from the refrigerator. Properly stored, it should keep for 3 to 4 days.
- Reheat it in the oven for the best results. Preheat your oven to 350°F (175°C), place the pie on a baking sheet, and heat for about 10 minutes or until warmed through.
More Brunch Recipes
- Cauliflower Crust Breakfast Quiche
- Almond Layer Cake with Whipped Vanilla and Chocolate Frosting
- Easter Cookie Cups
ENJOY!
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Hashbrowns, Spinach and Tomato Pie
Ingredients
- 2 cups Ore-Ida Shredded Hash Brown Potatoes,, thawed
- 1 cup part-skim shredded mozzarella cheese,, divided
- 2 tablespoons olive oil
- 3 cloves garlic,, minced
- 1 cup grape tomatoes,, halved
- 3 to 4 cups packed fresh baby spinach
- 4 eggs
- ¼ cup milk
- ⅛ teaspoon ground nutmeg,, or to taste
- salt and fresh ground black pepper,, to taste
Instructions
- Preheat oven to 375˚F.
- Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
- Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
- Heat olive oil in a skillet. Add garlic and cook and stir for 20 seconds.
- Stir in the tomatoes and continue to cook for 30 seconds.
- Mix in the spinach and cook for 2 more minutes or until wilted, stirring frequently.
- Remove from heat and spread over the hashbrowns.
- In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined. Pour it over the spinach and tomatoes.
- Sprinkle the remaining shredded mozzarella over the pie.
- Bake for 30 to 35 minutes, or until top is golden brown.
- Let cool for 10 minutes before cutting.
- Serve.
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Just made this dish. Very good and looks amazing. Next time I make it, I will use a stronger cheese. Maybe an Asiago blend to give it a bit more flavor. Has anyone put fresh basil in the egg mixture?
Glad you enjoyed it! Using Asiago sounds like a great idea for added flavor. Fresh basil in the egg mixture sounds delicious—definitely worth trying next time! Thank YOU! 🙂