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
Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate.
Brush with 1 tablespoon oil.
Bake 30 minutes or until edges are golden brown.
In a large skillet, heat remaining oil over medium-high heat.
Add mushrooms; cook and stir 3-4 minutes or until tender.
Add garlic; cook 1 minute longer.
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.
Pour over mushroom mixture.
Bake 25-30 minutes or until golden brown and a knife inserted near the center comes out clean.
Let stand 10 minutes before cutting.