Potato-crusted spinach quiche


Get creative with this recipe and replace your pastry case with this real-food potato one. This quiche is perfect breakfast, lunch or dinner.

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 6-8


For potato crust:

  • 1T olive oil, divided
  • 3 & 1/2C grated potato
  • 1 egg
  • 1T all-purpose flour
  • 1t salt

For filling:

  • 3C fresh spinach
  • 1/4C chopped onion
  • 2T water
  • 6 large eggs
  • 1/2C ricotta cheese
  • Freshly ground black pepper
  • 1/2C cheese, grated (regular tasty is fine)
  • 30g free-range bacon

1. Preheat oven to 200°. Coat inside of a deep quiche dish with 1 teaspoon olive oil; set aside. 2. To make the crust combine potatoes and 1 egg in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to the quiche dish and pat evenly into bottom and sides to form crust. 3. Drizzle remaining 2 teaspoons oil over crust. Bake for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 180°. 4. While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 1-2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside. 5. Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of the regular cheese, and bacon. 6. Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave 1/2-inch of the crust visible around the outer edge. Sprinkle remaining grated cheese on top. Bake at 180° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.