Diethood » Recipes » Breakfast » Hashbrowns, Spinach and Tomato Pie
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Katerina 4.85 from 20 votes
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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 and Tomato Pie with Hash Browns 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 Brunch 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!
Hashbrowns, Spinach and Tomato Pie
Katerina | Diethood
Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Brunch Menu!
4.85 from 20 votes
Rate this Recipe!
Servings : 6 servings
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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
Calories: 205 kcal | Carbohydrates: 15 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 122 mg | Sodium: 194 mg | Potassium: 445 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 2345 IU | Vitamin C: 15.3 mg | Calcium: 206 mg | Iron: 1.9 mg
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.
Course: Breakfast/Brunch
Cuisine: American
Keyword: baked eggs, breakfast recipes, quiche recipe, tomato pie
Did you make this recipe?Leave a Rating!
Categories:
- Breakfast
- Christmas
- Dinner Recipes
- Holidays
- Lunch
- One Pot Meals
- Quick Dinner Ideas
- Sponsored
- Thanksgiving
Ask a Question or Rate this Recipe
66 comments on “Hashbrowns, Spinach and Tomato Pie”
Sheila Thomas
Oct 14, 2023 at 6:19 AM
Will be trying the recipe today.
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Heatherly
Jun 26, 2023 at 7:31 AM
I made this with a freshly shredded russet potato. The edges of the pan crisped up a bit but the bottom was complete mush. I haven’t made it with hash browns out of the freezer–but I’m guessing that is a better way to go. Other than the mushy potatoes at the bottom, this is a delicious dish.
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paula archer
Aug 9, 2021 at 12:02 PM
What else would you serve with this ?
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Tilda
May 12, 2021 at 5:52 PM
We loved it! The whole family!
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Katerina Petrovska
May 13, 2021 at 12:26 PM
Thank YOU! I’m very glad you enjoyed it! 🙂
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Reedy k
Mar 25, 2021 at 11:33 AM
It’s in the oven now, can’t wait!
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Reedy k
Mar 25, 2021 at 12:08 PM
It came out great, wish I could post a pic it’s so pretty! Perfect recipe.
ThanksReply
Ruth Furtado
Apr 15, 2019 at 11:02 AM
I’m going to make this in a square or rectangular pan and use it for meal prepping. It looks like it freezes well…
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Grosse
Aug 12, 2018 at 12:29 AM
I make this for holidays and add a little parm on the top when it’s done. It’s perfect for a savory dish and then I can make something sweet as well and not feel bad. Love this!!!
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Robbin
See AlsoFrosted Maple Cookie Bars | Easy Homemade Dessert RecipeThe Best Cauliflower Potato Salad Low Carb Side Dish Recipe50 Valentine's Day Dessert Recipes Better Than a Box of ChocolatesBaked Chicken Chimichangas Recipe | We are not MarthaJun 30, 2018 at 11:29 AM
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Heather Anderson
Mar 29, 2018 at 5:45 AM
This is so easy I can even make it for weekday breakfasts and have leftovers for the week.
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Crab Dynasty
Mar 28, 2018 at 5:20 AM
That looks great. I love the hashbrown crust! Can we use fresh shredded potatoes instead of frozen ones?
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Katerina Petrovska
Mar 29, 2018 at 3:02 AM
Hi!
Yes, you definitely can. 🙂 Hope you’ll enjoy it!Reply
Mel
Jan 16, 2018 at 1:24 AM
Looking forward to trying this! Can it be made in a 10.5” quiche dish? What adjustments should be made? Thanks!
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Ken
Aug 7, 2017 at 4:20 PM
Like the spinach recipe
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Sabrina
Aug 6, 2017 at 4:25 PM
this looks great, thank you, like the fresh ingredients paired with the easy prep ingredients!
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Maya M
Apr 29, 2017 at 8:51 AM
Hey there! Just wanted you to know that your delicious recipe was featured here: http://www.dreamingofbutterflies.co/10-absolutely-yummy-brunch-recipes-need-try-now/
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Katerina Petrovska
Apr 29, 2017 at 9:14 AM
Hi! Thank you for the feature!! 🙂
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Toni
Apr 27, 2017 at 1:17 AM
Blog is “Diethood”…so what’s the nutritional information? I’m confused.
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Katerina Petrovska
Apr 27, 2017 at 9:18 AM
Hi! I am very sorry about that. I recently had to change my recipe cards and because of that, parts of the recipes are hiding behind codes. :-/ But the nutritional info should be visible now. Thank you for letting me know!
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Carol
Apr 24, 2017 at 3:52 PM
I made this & added breakfast sausage
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Dee
Apr 16, 2017 at 10:58 AM
Delicious and easy! Baked hashbrowns about 20 min and used egg whites, no cheese. Will definitely become a staple for my weekend bfasts, thnaks!
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Learn to tally
Apr 12, 2017 at 9:12 AM
Will have too make this.
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Catia
Apr 11, 2017 at 12:47 AM
Yummy! Can’t wait to try this 🙂
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Harmonium guide
Apr 6, 2017 at 12:36 PM
WOW. That’s looks delicious.
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Rachel
Jul 8, 2016 at 6:06 AM
When it says “bake for 8 mins; remove from oven top with mozzarella” does that mean take the hashbrowns out of the oven and sprinkle the cheese on them?
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Rachel
Jan 27, 2016 at 10:25 AM
I don’t have a pie plate. Any suggestions for another cooking vessel?
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nadia Picano
Dec 29, 2015 at 1:51 PM
Made this pie as part of a brunch to meet my son’s girlfriends’s family. It was absolutely delicious! Everyone was very impressed. my son’s girlfriend is a dietician, so I was quite proud to let her know that your recipe was not only delicious but healthy as well. Thank you, Nadia
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Nikki
Jun 23, 2015 at 8:22 PM
I made this for dinner this evening and it was delicious. I agree with the comments about pre baking the hash browns longer. They were tasty but not crispy. I think next time I’ll include some feta or goat cheese and some diced red onion. Great recipe for a vegetarian dinner!!
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Katerina Petrovska
Jun 24, 2015 at 8:40 AM
Thanks so much, Nikki!! Happy to know you enjoyed it!
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Joe
Jan 4, 2016 at 9:54 PM
We made it with goat cheese and it was a great touch of flavor! Good instinct 😉 I agree, baking the crust longer would probably help give it a more crispy quality.
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Chery L
Jan 31, 2018 at 5:08 PM
If you use goat cheese it won’t be vegetarian
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Susan
Mar 31, 2018 at 3:04 PM
Using cheese would not be vegan but us still vegetarian.
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wendy
Jun 18, 2015 at 8:42 AM
I make something like this, but I add feta cheese to it. I think that this would be good with a little goat cheese on top and then slightly “browned” in the broiler when fully baked. Yummmmm
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Brooke
Jun 9, 2015 at 8:52 PM
looks delicious! I love how you thought to use hash browns instead of having crust. Can’t wait to try it!
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Mirjana
Mar 27, 2015 at 11:36 PM
Nice recipes Katerina !!!!
Treba da pises vise o Macedonijan food 🙂
Pozdrav
MirjanaReply
Katerina Petrovska
Mar 28, 2015 at 11:40 AM
Fala mnogu, Mirjana!! 🙂 Pozdrav!
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Cheryl
Dec 26, 2014 at 10:48 AM
For anyone not interested in 34 comments on how yummy it looks but instead if the recipe actually works…
We made this for Christmas breakfast. It is delicious but I could recommend baking the potato and cheese crust for about 10 minutes to crisp it up a bit. The spinach and tomatoes made that a tad soggy and this would prevent it.
Several at the table decided it also tasted great with salsa. I would give it 3 stars
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MAry
Jan 11, 2015 at 11:22 AM
Cheryl, Just wondered if you missed, to bake potatoes first, or you think they needed to bake extra 10 minutes. Mine turned turned out perfect and not soggy when I baked the potatoes as directed. A keeper for sure! I also agree with you on all of the posts about how good things look that you have to scroll through to get to tried reviews! The pictures are pretty and all but I think Bloggers could chill out a little bit with the amount they post. Sorry no offense! Thanks for sharing it was delicous and will definitely make again!
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Katerina Petrovska
Jan 11, 2015 at 11:49 AM
Thank you, Mary, for your feedback and honesty!! I truly appreciate it! Have a wonderful Sunday!
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Amy
Feb 22, 2015 at 7:55 PM
I made this recipe and really enjoyed it! I agree that the potatoes could have used additional crisping when I made it. I cooked them for exactly 8 minutes and might try 15 next time to see if they will crisp up a bit. The dish still tasted great, but did not have anything like a crust from the hashbrowns.
Thanks for the great recipe!
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lcavalli
Oct 31, 2014 at 1:05 AM
If you made this with fresh potatoes would you cook them first or spread them raw?
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Debbie
Sep 11, 2014 at 7:21 PM
This looks so delicious and will be great for my vegetarian group. Do you think I can put this together ahead of time and then back 5 hours later?
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Katerina Petrovska
Sep 11, 2014 at 10:33 PM
Hi Debbie!
You can put it together beforehand, but without the egg/milk mixture. When you’re ready to bake it, whisk the eggs, milk and seasonings and pour it over. I hope that helps!
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Debbie
Sep 12, 2014 at 8:03 AM
Thanks, Katrina. I will definitely be giving this a try.
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Russell from Chasing Delicious
Aug 18, 2014 at 12:02 PM
Yum and yum! What a delicious recipe. I’m definitely giving this one a try.
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Alicia
Apr 16, 2014 at 12:11 PM
I love how colorful the tomatoes and spinach make this pie! #client
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John
Apr 14, 2014 at 6:03 AM
This looks Yummy! 🙂 Thanks for post.
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Summer Davis
Apr 11, 2014 at 2:22 PM
Girl! Those tomatoes really make the dish pop, and holy cow I’ll bet they are amazing after they’ve been cooked then smooshed all together with the shredded hash brown potatoes. I’m so glad this Ore-Ida product is gluten free. It really opens things up for those of us who are sensitive or allergic! #client
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Mike Abb
Apr 10, 2014 at 2:36 PM
Fantastic work Katerina – you are a rock star! #client
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Maggie Unzueta @ Mama Maggie's Kitchen
Apr 8, 2014 at 10:10 AM
Perfect pie for Easter brunch. YUM!
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Deanna
Apr 5, 2014 at 8:58 PM
I’ve been looking up easy recipes lately-I love this!!! I have everything on hand except for the potatos so I just have to grav those-sweet! Hope all is well!!
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Ellen
Apr 5, 2014 at 7:36 PM
Delish! I’ve made variations on this using cheddar and potatoes. Love the spinach and tomato angles. Makes it pretty durned healthy:)
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Mary Frances
Apr 5, 2014 at 5:59 PM
Spinach and hashbrowns – where have you been all my life? Comfort food with a twist is the best there is!
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Rose
Apr 5, 2014 at 9:34 AM
Very delicious!
Great job Kate …again 🙂Reply
Angie@Angie's Recipes
Apr 5, 2014 at 3:08 AM
A satisfying and beautiful meal!
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Rachel@ {i love} my disorganized life
Apr 4, 2014 at 6:42 PM
Spinach and eggs go so well together- this looks delicious!
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Norma | Allspice and Nutmeg
Apr 4, 2014 at 2:55 PM
I love this. Spinach and tomato is always my go to combination.
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Jodee Weiland
Apr 4, 2014 at 2:21 PM
Looks wonderful! Great addition to any meal!
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Laura (Tutti Dolci)
Apr 4, 2014 at 1:46 PM
This looks like savory comfort in a pie, love!
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Anna @ Crunchy Creamy Sweet
Apr 4, 2014 at 11:50 AM
I am thinking Easter brunch! Gorgeous!
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A_Boleyn
Apr 4, 2014 at 10:30 AM
I miss hash brown potatoes … great way of indulging.
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Jocelyn (Grandbaby Cakes)
Apr 4, 2014 at 10:00 AM
I WANT THIS PIE!!!! Are you kidding me? It has every single thing I love!
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Valerie
Apr 4, 2014 at 9:42 AM
Yum!! I would not want to share this with anyone. 😉
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Laura Dembowski
Apr 4, 2014 at 7:33 AM
This is so perfect for entertaining! I love how you could switch up the other ingredients too based on preferences.
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Averie @ Averie Cooks
Apr 4, 2014 at 1:40 AM
What great comfort food! Pinned 🙂 Gorg pics as usual!
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