I know Quiche is cliché , but I don’t care……. Potato Crust Spinach Quiche is hmmm, hmmm, good!
I have always liked quiche, whether for breakfast, brunch or a light dinner. For breakfast or brunch, just add some toast or fresh fruit. For dinner a nice green salad.
Quiche filling is pretty basic, eggs, cream or half and half, bacon, and cheese, usually swiss or Gruyere. Creamy and cheesy, in a flaky crust.
I had a few things that needed to leave my refrigerator ……..spinach, eggs (I bought wayyyyy to many for Thanksgiving), some leftover sun-dried tomatoes, and goat cheese. They sounded like a quiche!
I didn’t have a pie crust….hmm! And, as I have eluded too in previous posts, I’m not so good with pie crust 🙁
But I did have some potatoes, and I have used potatoes for a crust before. A pizza crust, as a matter of fact, but it was hash browns. Potato Crusted Breakfast Pizza I didn’t have anything to lose, so I sliced the potatoes and layered them in a pie plate. I did use two types of potatoes. One sweet, the other yukon gold. I liked the idea of the color contrast….pretty wins every time. I was surprised at how great the flavors combined with the filling……yeah!!!
While a really good pie crust makes an excellent quiche, using potatoes adds a different, and in my opinion, perfect taste to the quiche.
I pre-baked the potato crust, as the filling doesn’t require a lot of cooking time, and the potatoes needed to be cooked.
The filling was basic eggs and cream. I sautéed the spinach with a bit of onion and sun-dried tomatoes. I used “packed in oil”, because that was what I had. A pinch of red pepper flakes for a touch of heat, then layered the spinach mixture on top of the potato crust, poured the egg/cream mixture over, and sprinkled with goat cheese.
In the oven, until the eggs are set, and ta da ………Potato Crust Spinach Quiche. I did sprinkle on extra goat cheese……it’s one of my favs.
Next time quiche is on the menu, or you need to clean out the frig/pantry, try Potato Crust Spinach Quiche.
- 1 medium sweet potato, peeled and thinly sliced
- 1 medium Yukon gold potato, thinly sliced
- 1 teaspoon olive oil
- ½ cup onion, sliced
- ¼ cup sun-dried tomatoes, packed in oil, julienned
- 1-5 ounce container fresh baby spinach
- ½ cup half and half
- ¼ teaspoon each kosher salt and freshly ground black pepper
- ⅛ teaspoon crushed red pepper
- 4 large eggs
- 2 large egg whites
- ⅓ cup crumbled goat cheese
- Preheat oven to 350.
- Coat a 9-inch pie plate with cooking spray. Layer potatoes in slightly overlapping concentric circles on bottom and upsides of plate the pie plate. Cut slices in half to fit around the sides of the pie plate. Spray layered potatoes with more cooking spray. Bake in preheated oven for 15-20 minutes,until potatoes are just tender.
- Heat a large nonstick skillet over medium. Add oil, onion, sun-dried tomatoes and saute for about 3 minutes. Add spinach, saute until spinach just starts to wilt. Remove from heat and allow to cool.
- In a medium bowl combine half and half along with the next 5 ingredients. Whisk until well blended. Arrange spinach mixture over potato crust, then pour egg mixture over spinach. Sprinkle with goat cheese. Bake for 35 minutes or until egg mixture is set. Let stand 5 minutes. Garnish with additional goat cheese if desired. Cut into 8 wedges.