Mushroom And Spinach Quiche With Potato Crust Recette

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

Préparation 20 min

Cuisson 50 min

Calories 111.1 kcal

Protéines 13g

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Mushroom And Spinach Quiche With Potato Crust

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Mushroom And Spinach Quiche With Potato Crust

Yukon Gold Potato
Olive Oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 medium onion, chopped
White Mushrooms
Baby Spinach
4 large eggs
Skim Milk
Gruyere Cheese

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Comment préparer Mushroom And Spinach Quiche With Potato Crust

Preheat oven to 400°F (200°C).
Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon olive oil.
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.
Press the potatoes into an even layer in the pie dish, pressing up the sides to form a crust.
Bake for 20-25 minutes, or until golden brown and dry.
Remove from oven and let cool completely.
Reduce oven temperature to 325°F (160°C).
While the crust is baking, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat.
Add 1/2 medium onion, chopped, and cook until softened and golden, about 5 minutes.
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.
Add 5 ounces fresh spinach, chopped, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until spinach wilts, about 30 seconds.
Remove from heat and let cool slightly.
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.
Spread the mushroom and spinach mixture evenly in the potato crust.
Top with 1/2 cup shredded cheese (cheddar, Gruyere, or your favorite).
Carefully pour the egg mixture over the filling.
Bake for 20-25 minutes, or until the quiche is set around the edges but still slightly wobbly in the center.
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

Fat

Carbs

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

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Questions fréquentes

Combien de temps faut-il pour préparer Mushroom And Spinach Quiche With Potato Crust ?

Mushroom And Spinach Quiche With Potato Crust prend environ 70 minutes du début à la fin — environ 20 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Mushroom And Spinach Quiche With Potato Crust ?

Mushroom And Spinach Quiche With Potato Crust contient environ 111.1 calories par portion, avec environ 13 g de protéines, 3 g de glucides et 7 g de lipides.

De quels ingrédients ai-je besoin pour Mushroom And Spinach Quiche With Potato Crust ?

Les principaux ingrédients de Mushroom And Spinach Quiche With Potato Crust sont Yukon Gold Potato, Olive Oil, Salt, Pepper, Onion, White Mushrooms. Consultez la liste complète avec les quantités ci-dessus.