Spinach Cheese Quiche with Potato Crust
Course: Breakfast, Lunch & Dinner, Recipes
Cuisine: American
Keyword: Eggs, oven
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 servings
Calories: 103kcal
This easy to make spinach cheese quiche with potato crust is fabulous for breakfast, lunch or even brunch!
Print Recipe
- 2 medium potatoes
- 4 cups fresh spinach
- 4 eggs
- 1/2 cup whole milk
- 1/2 cup mozzarella cheese
- 1/3 cup ricotta cheese
Preheat oven to 350°.
Prepare potato crust by slicing potatoes to about 1/8th inch thick or so.
Line a 9 inch pie pan or pie plate and with the potato slices with the edges just barely overlapping to create the potato crust.
Bake in the preheated oven for 5 to 10 minutes or until the potatoes just barely start to become crisp, but before they change color or get crispy.
Heat fresh spinach on stovetop in skillet for 2-3 minutes, until wilted.
In medium bowl, whisk together eggs, milk, shredded mozzarella cheese, ricotta cheese.
Add the wilted spinach to the egg mixture.
Pour mixture into the prepared potato crust and bake in the pre-heated oven for 35-45 minutes, or until cooked through.
Remove from oven and cool on wire rack for 15 - 20 to allow quiche to set up.
Serve warm.
Calories: 103kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 142mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3048IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 1mg