Mushroom & Spinach Quiche with Potato Crust (3pts)
Breakfast - Brunch
1/2 lb Yukon Gold Potatoes, peeled and shredded
3 1/4 teaspoons Olive Oil
1/2 teaspoons salt
1/2 teaspoons pepper
1 Large Onion, diced
1 cup cremini mushrooms, sliced
5 oz bag baby spinach
3 Large Eggs
1 cup Skim Milk
1 oz Gruyere or Cheddar Cheese, shredded
Preheat oven to 400 degrees
Lightly grease a 9 inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let Cool
Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, about 8 minutes. Add red pepper, green onion and spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
Whisk together eggs, milk and remaining 1/8 tsp of salt and pepper. Spread the mushroom misture in an even layer in the pie dish and top with an even layer of cheese. Carefully pour in egg mixture. Bake until firm around the edges but, still wobbly in the centre, about 20 minutes Let cool, and serve warm or at room temperature.
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