Spinach and Gruyere cheese quiche with hash brown crust

3 cups shredded hash browns (fresh or frozen, if using frozen, thaw and drain)

1/2 cup shredded Gruyere cheese

1/4 cup grated Parmesan cheese

1 egg, lightly beaten

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

6 ounces fresh spinach, chopped (about 6 cups)

1 1/2 cups shredded Gruyere cheese

4 large eggs

1 cup half-and-half or heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

Preheat the oven to 400°F (200°C).
In a large bowl, combine the shredded hash browns, beaten egg, Gruyere cheese, Parmesan cheese, salt, and pepper. Mix well.
Press the hash brown mixture into the bottom and up the sides of a 9-inch pie dish or tart pan to form a crust.
Bake the crust in the preheated oven for 20-25 minutes, or until golden brown and crispy. Remove from the oven and set aside.

Lower the oven temperature to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, half-and-half (or heavy cream), salt, pepper, and nutmeg.
Spread the cooked spinach mixture evenly over the hash brown crust. Sprinkle the shredded Gruyere cheese on top.
Pour the egg mixture over the spinach and cheese, making sure it is evenly distributed.

Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 10-15 minutes before slicing and serving.

Enjoy!