Mushroom And Spinach Quiche With Potato Crust Rezept

Craving quiche but watching your waistline? This recipe is a game-changer! We're ditching the traditional crust for a crispy, flavorful potato base, slashing calories and fat without sacrificing deliciousness. Loaded with earthy mushrooms, vibrant spinach, and your favorite cheeses, this lightened-up quiche is a guilt-free indulgence. Feel free to experiment with your favorite veggies – the possibilities are endless! Perfect for a healthy weeknight dinner or a satisfying weekend brunch. #healthyquiche #lowcalorierecipe #potatocrust #vegetarian #easyrecipe #weeknightdinner #weekendbrunch

Vorbereitung 20 Min.
Kochzeit 50 Min.
Kalorien 111.1 kcal
Eiweiß 13g
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Mushroom And Spinach Quiche With Potato Crust 73

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Zutaten für Mushroom And Spinach Quiche With Potato Crust

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Zubereitung von Mushroom And Spinach Quiche With Potato Crust

  1. Preheat oven to 400°F (200°C).
  2. Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon olive oil.
  3. Peel and thinly slice 2 medium potatoes (about 1 1/2 cups sliced). Toss with 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
  4. Press the potatoes into an even layer in the pie dish, pressing up the sides to form a crust.
  5. Bake for 20-25 minutes, or until golden brown and dry.
  6. Remove from oven and let cool completely.
  7. Reduce oven temperature to 325°F (160°C).
  8. While the crust is baking, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat.
  9. Add 1/2 medium onion, chopped, and cook until softened and golden, about 5 minutes.
  10. Add another 1 teaspoon olive oil, 8 ounces cremini mushrooms, sliced, and cook, stirring occasionally, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes.
  11. Add 5 ounces fresh spinach, chopped, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until spinach wilts, about 30 seconds.
  12. Remove from heat and let cool slightly.
  13. In a medium bowl, whisk together 4 large eggs, 1/2 cup milk (or cream for richer flavor), and 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  14. Spread the mushroom and spinach mixture evenly in the potato crust.
  15. Top with 1/2 cup shredded cheese (cheddar, Gruyere, or your favorite).
  16. Carefully pour the egg mixture over the filling.
  17. Bake for 20-25 minutes, or until the quiche is set around the edges but still slightly wobbly in the center.
  18. Let cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

6g

Fat

8g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Vegetarian Proteins Mushroom Recipes European American Healthy Vegetarian Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Omelets And Frittatas Breakfast Main Dish Potatoes Vegetables Dietary One Dish Meal Low Calorie Comfort Food Low Carb Mushrooms Low In Something Brunch Taste Mood Savory

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Mushroom And Spinach Quiche With Potato Crust?

Mushroom And Spinach Quiche With Potato Crust dauert insgesamt etwa 70 Minuten – ungefähr 20 Minuten Vorbereitung und 50 Minuten Kochzeit.

Wie viele Kalorien hat Mushroom And Spinach Quiche With Potato Crust?

Mushroom And Spinach Quiche With Potato Crust hat etwa 111.1 Kalorien pro Portion, mit ungefähr 13 g Eiweiß, 3 g Kohlenhydraten und 7 g Fett.

Welche Zutaten brauche ich für Mushroom And Spinach Quiche With Potato Crust?

Die wichtigsten Zutaten für Mushroom And Spinach Quiche With Potato Crust sind Yukon Gold Potato, Olive Oil, Salt, Pepper, Onion, White Mushrooms. Die vollständige Liste mit Mengenangaben findest du oben.

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