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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Siki Kent
[email protected]The quiche was a little too salty for my taste. I would have liked it more if it had been seasoned with less salt.
Nikesh Sah
[email protected]The quiche was too dry. I would have liked it more if the filling had been more moist.
DORCAS ASAVA
[email protected]The quiche was a little bland for my taste. I would have liked it more if it had been seasoned with more herbs.
Suma Chowdhury
[email protected]I would have liked the quiche more if the filling had been a little cheesier.
Asad Lucky
[email protected]I'm not a big fan of quiche, but this one was really good. The potato crust was a nice touch.
Debbie Cole
[email protected]This quiche is a great way to use up leftover potatoes. It's also a delicious and easy meal to make for breakfast, lunch, or dinner.
Mx kawsar
[email protected]I followed the recipe exactly and the quiche turned out great! The crust was crispy and the filling was creamy and flavorful.
Rabin Thapa
[email protected]This quiche was easy to make and turned out perfectly. I'll definitely be making it again soon.
Angel Adebiyi
[email protected]I would definitely recommend this quiche to anyone who loves mushrooms, spinach, and cheese.
Emmalee Mtz
[email protected]The potato crust was a nice change from the traditional pastry crust. It was crispy and flavorful.
DJ Flamingo
[email protected]I loved the creamy texture of the quiche filling. It was so rich and flavorful.
Suraj Singtan
[email protected]The quiche was delicious! The flavors of the mushrooms, spinach, and cheese were perfectly balanced.
Jaxon Lane
[email protected]This quiche is definitely a keeper! I'll be making it again and again.
jermaine paton
[email protected]I wasn't sure how the potato crust would turn out, but it was surprisingly good! It was crispy and flavorful, and it held the quiche filling together perfectly.
Me Galaxy
[email protected]I've made this quiche several times now and it's always a crowd-pleaser. The potato crust is easy to make and gives the quiche a nice crispy texture.
Jarrie Dibba
[email protected]This quiche was a hit with my family! The potato crust was a unique and delicious twist on the classic quiche crust. The filling was flavorful and creamy, and the mushrooms and spinach added a nice earthy flavor.