Cheesy Spinach and Tomato Quiche

by Heather on February 2, 2012

You guys, this quiche is a TOTAL surprise.  And it has a big, low-fat surprise inside…

The crust for this bad boy?  POTATOES.  PO-TAY-TOES.  As in the ever so starchy, often boring, but extremely versatile root veggie.  I’m not promising you’ll never crave a pastry crust again but…well, if you’re like me you won’t.

 

And by like me I mean if you love butter and salt and flour and all the things that go into a pastry crust but the crust itself just doesn’t make you want to mambo.  Unless it’s in a huge slice of apple pie with ice cream and salted caramel on the top.

 

But I digress.

No, this quiche will rock your taste buds and may even make the manly eater in your life swoon as well.  I say that because, well, I’m kind of a manly eater (steak and potatoes please!) and I swooned…not to mention my husband went back for seconds and devoured it shamelessly.

 

Man food isn’t always about the red meat, y’all!

The best thing about this dish is that it’s extremely versatile.  You can use other ingredients that you love, sub something in, use a different cheese, whatever you want.  You can’t change the egg part, but I don’t know a lot of people who would really want to.  Serve it for breakfast, lunch, OR dinner, or heck – a snack at any time of the day.

 

Just don’t be surprised when it’s gone faster than you think!

CHEESY SPINACH AND TOMATO QUICHE

  • 1 whole Russet potato, peeled and sliced into very thin rounds (if your potatoes are small you may need two)
  • 8 whole eggs
  • 1/4 cup milk
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 Roma tomatoes, washed and cut into thin rounds
  • 3 cups tightly packed fresh baby spinach
  • 1/2 cup cubed cheese – the key is to choose a salty cheese.  I used White Vermont Cheddar, but feta, asiago, extra parmesan, or your favorite would be good
  • 1/4 cup shredded parmesan cheese

Preheat your oven to 375.  Spray a 9-inch pie plate with nonstick spray.  Layer the potato rounds on the bottom and sides of the pan – note that you probably won’t fill in every crack with potato and that’s OK.  Bake the potatoes in the oven for about 10 minutes until they start to look a little translucent; set aside while you finish the rest of the prep.  In a large bowl whisk together the eggs and milk until smooth.  Add in the seasonings and whisk until well-combined.  When the potatoes are done par-baking layer the spinach on top of the potatoes and the cheese on top of the spinach.  Gently pour the egg mixture over the top, being sure to redistribute the cheese as needed to make it all even.  Layer the tomatoes on top of the egg mixture.  Bake at 375 for 30-40 minutes until the middle is no longer jiggly.  Sprinkle with the parmesan cheese and broil just until the cheese on top is brown and bubbly.  Remove from oven and let sit for 5 minutes before serving.  Devour!

Now this, my dear sweet friends, this makes me want to mambo!

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