Ingredients for Spinach Mushroom Quiche
- Extra Virgin Olive Oil
- Yukon Gold Potatoes
- 1/2 medium yellow onion, finely chopped
- 1 tablespoon cornstarch
- Salt And Pepper
- Baby Spinach
- 8 ounces cremini mushrooms, sliced
- Swiss Cheese
- 4 large eggs
- 2 large egg whites
- 1/2 cup milk
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How to Make Spinach Mushroom Quiche
- Preheat oven to 400°F (200°C). Grease a 9-inch glass pie dish with 1 teaspoon olive oil.
- Shred potatoes using a food processor fitted with a shredding disc.
- In a large bowl, combine shredded potatoes, chopped onion, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add potato mixture, pressing to form a 10-inch layer. Cook until golden brown on the bottom, about 10 minutes.
- Carefully loosen the potato crust and invert it onto the prepared pie dish. Gently mold it into the crust.
- Blind bake the crust for 20 minutes.
- While the crust bakes, prepare the filling: Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat.
- Add spinach and 1/4 cup water. Cook, stirring, until wilted. Drain well and squeeze out excess water.
- Chop the spinach roughly.
- Add sliced mushrooms to the skillet and cook, stirring occasionally, until browned, about 6 minutes.
- Stir in the chopped spinach and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Spoon half of the spinach and mushroom mixture into the pre-baked crust.
- Sprinkle with Gruyere cheese.
- Top with the remaining spinach and mushroom mixture.
- In a bowl, whisk together eggs, egg whites, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Pour the egg mixture evenly over the filling.
- Bake for 20-25 minutes, or until the quiche is set and golden brown.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
33g
Carbs
12g
