Castle Creek Quiche


This delicious breakfast recipe is from innkeeper Brenda Greene, who along with her husband Robb, owns and runs Castle Creek Manor Bed and Breakfast in Grand Junction, Colorado. Enjoy Brenda’s video below where she shows how to make the quiche. Learn more about the Inn at  


2 cups shredded hash brown potatoes, thawed
1 cup shredded mozzarella cheese, divided
2 tablespoons olive oil
3 garlic cloves, minced
1 cup grape tomatoes, halved
4 cups fresh baby spinach
4 eggs
1/4 cup milk
1/8 teaspoon ground nutmeg
salt and fresh ground pepper


Preheat oven to 375.

Spray a quiche pan with cooking spray; press the hash browns down into the pie plate.

Bake for 9 minutes; remove from oven, and top with ½ cup of shredded mozzarella and set aside.

Heat olive oil in a skillet. Add garlic and cook for 30 seconds.

Stir in tomatoes and continue to cook for a minute.

Mix in the spinach and cook for 3 more minutes, or until wilted, stirring frequently.

Remove from heat and spread over prepared hash browns.

In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
Pour over spinach and tomatoes.

Sprinkle the remaining shredded mozzarella over the pie.

Bake for 35 minutes, or until top is golden brown.

Let cool for 10 minutes before cutting and serving.


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