Cheesy Arugula Quiche with Hash Brown Crust #BrunchWeek
Ingredients
- cooking spray
- 3 ounces baby arugula
- 2 tablespoons butter (softened, plus more for pan)
- 1 pound package frozen hash brown potatoes (thawed)
- 8 large eggs
- sea salt and ground pepper
- ½ cup light sour cream
- 1 cup half and half
- sea salt
- 6 ounces grated fontina cheese
- 2 ounces goat cheese (crumbled)
- 4 green onions (thinly sliced)
Instructions
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