Ingredients for 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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How to Make 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
6g
Fat
8g
Carbs
3g
