Description
A delicious spinach and cheddar quiche with a crispy potato crust.
Ingredients
Scale
- 3 cups grated russet potatoes
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 cup whole milk
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- Squeeze excess moisture from the grated potatoes and combine with melted butter, half the salt, and pepper. Press mixture firmly into the bottom and sides of the prepared dish to form a crust.
- Bake the potato crust for 20 minutes or until lightly golden. Remove from oven and reduce temperature to 350°F (175°C).
- Sprinkle cheddar cheese, diced onion, and chopped spinach evenly over the pre-baked potato crust.
- In a medium bowl, whisk together eggs, milk, and remaining salt. Pour egg mixture over the filling ingredients in the crust.
- Bake quiche at 350°F (175°C) for 20-25 minutes, until the center is set. Let cool for 10 minutes before slicing and serving.
Notes
- Use fresh ingredients for the best flavor.
- Let the quiche cool slightly before cutting for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg