Spinach Mushroom Quiche with a Tater Tot Crust

Prep Time: 20 mins | Cook Time: 40 mins | Course: Breakfast | Serves: 8

Delicious spinach, mushroom, and Gruyère cheese quiche nestled in a tater tot crust with a cheddar lid. 

32 oz tater tots, thawed

2 Tbsp butter, melted 

6 eggs 

Salt and pepper, to taste 

1 cup mushrooms, sliced 

1 cup spinach 

1 cup Gruyère cheese, shredded

½ cup cheddar, shredded

Sour cream, for garnish

Hot sauce, for garnish

Preheat oven to 500*. Press thawed tater tots into a 10” cast iron skillet or other similar heavy-bottomed pan with a flat-bottomed cup, pressing evenly on the bottom and up the sides. Drizzle butter over the pressed tater tots. Partially bake the crust for 20 minutes while making the filling. 

In a mixing bowl, whisk eggs, salt, pepper, spinach, mushrooms, and Gruyère cheese. Pour into the par-baked potato crust and top with the cheddar cheese. Reduce heat to 450*. Bake quiche for an additional 20 minutes. Serve with a dollop of sour cream and hot sauce.