Last updated on August 24th, 2021
There are a couple of key ingredients to a really great spinach cheese quiche. One is using fresh spinach, another is a great cheese (I used shredded mozzarella cheese for this particular recipe). The biggest, most important ingredient (in my opinion) is adding ricotta cheese into the egg mixture before baking the quiche in the oven. This gives the quiche a wonderful richness and depth.
I also prefer my quiche without a pastry crust. As a tasty alternative, I prefer a thin layer of sliced potatoes to serve as crust. The potatoes are quick and easy to assemble into a crust and require less mess and fuss than making pastry dough from scratch.
Tips & Tricks for making spinach cheese quiche with potato crust
Slice 2 or 3 medium-sized potatoes about 1/8th inch thick and line a well-greased pie plate. Overlap the potato slices just enough to create the potato crust. Bake in a 350° oven for 5-7 minutes or until the potatoes just start to crisp around the edges.
It’s easier to use a mandolin slicer to cut the potatoes if you have one, but if, not a sharp knife works just as well.
I always use fresh spinach when making quiche. Prepare the fresh spinach by wilting in a hot skillet over medium heat for three to five minutes.
Allow the wilted spinach to cool for a few minutes and whisk into the eggs.
Pour the blended egg mixture into prepared potato crust and bake in a 350° oven for 35-45 minutes.
Remove the spinach cheese quiche from the oven. Allow the quiche to cool on a wire rack for 10 – 20 minutes to allow the quiche to set up.
Serve hot and enjoy!
You can keep leftover spinach cheese quiche covered in the refrigerator for 3 – 4 days. Reheat in oven if desired.