Potato-Crusted Quiche

June 21, 2012

An interesting twist on a traditional brunch dish. You could interchange lots of different types of veggies to make your favorite blend!

You will need:

  • 3 medium potatoes, peeled and grated
  • 1 t salt
  • 5 eggs
  • 1 T olive oil
  • 1/2 onion, chopped
  • 2 c mushrooms, sliced
  • 1 pkg (8 oz) frozen chopped spinach, thawed an squeezed of excess moisture
  • 1 1/2 c Gruyere cheese, shredded
  • 1 1/2 c skim milk
  • Salt and pepper

Then you will…

  1. Preheat oven to 400 degrees. Grease a 9-inch pie plate well.
  2. Squeeze out excess liquid from the potatoes. In a large bowl, combine the potato with 1 teaspoon salt and 1 egg, lightly beaten.
  3. Press potato mixture into the prepared pan and up the slides.
  4. Bake for 30-40 minutes, or until the crust begins to turn golden brown. Remove from oven and reduce heat to 375 degrees.
  5. Meanwhile, heat the oil over medium heat in a large, nonstick skillet. Add the onion and cook until tender. Add the mushrooms and cook until golden.
  6. Spread the grated cheese over the pre-baked crust.
  7. Spread the spinach over the cheese, and then spread the mushroom mixture on top of the spinach.
  8. In a medium bowl, whisk together the remaining 4 eggs with the milk. Season with salt and pepper.
  9. Pour over vegetables until just below the edges of the crust.
  10. Once the oven has reduced to 375, bake for 40-50 minutes or until set.
  11. Allow to cool for at least 15 minutes prior to serving.

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