MUSHROOM AND SPINACH QUICHE WITH POTATO CRUST
A great makeover quiche with loads of flavor but not the calories! Cook Yourself Thin tv. :) You can add any veggies you like - experiment - the key is the crust "replacement" and the lower fat - less oils/butters and creams.
Provided by Mommy Diva
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
- Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
- Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.
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Leonardo Bolton
[email protected]This looks delicious!
Hello Bangladesh
[email protected]I'll have to try this!
Sarah Folsom-Bray
[email protected]Yum!
Taya Tasse
[email protected]Delish!
Evan Rangpur
[email protected]This quiche was amazing! The potato crust was a great idea, and it added a nice crunch to the quiche. The filling was creamy and flavorful, and the mushrooms and spinach were a great addition. I would definitely make this again.
Amjid shaikh
[email protected]I'm not a fan of mushrooms, so I substituted zucchini in this recipe. It turned out great! The potato crust was crispy and delicious, and the filling was creamy and flavorful. The zucchini added a nice touch of freshness.
Olaniran Emmanuel
[email protected]I followed the recipe exactly, and my quiche turned out great! The potato crust was crispy and delicious, and the filling was creamy and flavorful. I loved the combination of mushrooms, spinach, and cheese.
Md Rafiq Alam
[email protected]This quiche was a bit bland for my taste. The potato crust was soggy, and the filling was lacking in flavor. I think I would have liked it better if I had added more cheese and herbs to the filling.
Abdi Umer
[email protected]I've made this quiche a few times now, and it's always a hit! The potato crust is a great alternative to a traditional pastry crust, and it's so easy to make. The filling is always creamy and flavorful, and the mushrooms and spinach add a nice touch
tawanda muwandi
[email protected]This quiche was easy to make and turned out delicious! The potato crust was a great idea, and it added a nice crunch to the quiche. The filling was creamy and flavorful, and the mushrooms and spinach were a great addition.
Sita Kc
[email protected]I'm not a huge fan of quiche, but this one was really good! The potato crust was a nice change from the usual pastry crust. The filling was creamy and flavorful, and the mushrooms and spinach added a nice touch. I would definitely make this again.
Felicia Flowers
[email protected]This quiche was a hit with my family! Everyone loved the crispy potato crust and the creamy filling. The instructions were easy to follow, and the quiche came out perfect. I'll be making this again for sure!
Rohan Yadav
[email protected]Fantastic quiche! The potato crust was a great twist on the classic recipe, and it added a delightful crunch. The combination of mushrooms, spinach, and cheese was perfect, and the quiche was packed with flavor. I'll definitely be making this again!