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Spinach Quiche with Potato Crust

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Spinach Quiche with Potato Crust

Spinach Quiche with Potato Crust

Need a gluten free main course? Spinach Quiche with Potato Crust could be a great recipe to try. This recipe makes 8 servings with 268 calories, 13g of protein, and 18g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. If you have baby spinach, milk, pepper, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.

Instructions

1
Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate.
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PotatoPotato
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OvenOven
2
Brush with 1 tablespoon oil.
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Cooking OilCooking Oil
3
Bake 30 minutes or until edges are golden brown.
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OvenOven
4
In a large skillet, heat remaining oil over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add mushrooms; cook and stir 3-4 minutes or until tender.
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MushroomsMushrooms
6
Add garlic; cook 1 minute longer.
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GarlicGarlic
7
Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese.
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RosemaryRosemary
SpinachSpinach
CheeseCheese
PepperPepper
BaconBacon
CrustCrust
EggEgg
MilkMilk
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WhiskWhisk
BowlBowl
8
Pour over mushroom mixture.
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MushroomsMushrooms
9
Bake 25-30 minutes or until golden brown and a knife inserted near the center comes out clean.
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OvenOven
KnifeKnife
10
Let stand 10 minutes before cutting.
DifficultyExpert
Ready In1 h, 20 m.
Servings8
Health Score16
Gluten Free
CuisinesMediterraneanFrenchEuropean
DietsGluten Free
Dish TypesSide Dish
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