Potato Crusted Quiche

• Serves: 4

• Source

Ingredients

• 1 tablespoon olive oil, divided
• 1 (20-ounce) package shredded potatoes (about 3 1/2 cups)
• 1 large egg white, whisked
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 6 ounces fresh spinach
• 1/4 cup chopped onion
• 2 tablespoons water
• 6 large eggs
• Freshly ground black pepper
• 1/2 c cheddar cheese, shredded
• 6 strips bacon, finely chopped
• 1 package sliced white mushrooms
• 1/4 cup heavy cream

You can add other veggies. Roasted red peppers and onions make good additions. Make sure to drain the veggie mix before adding to avoid extra moisture (and soggy quiche!).

Instructions

1. Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.
2. Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and seasoning salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
3. While crust bakes, place some olive oil, onion, mushrooms and cooked bacon in a skillet and cook until the onions are tender
4. Add spinach to skillet and cook until spinach is wilted. If the vegetable mix is wet drain it and blot with paper towels.
5. Combine eggs and cream in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of cheddar cheese, and bacon.
6. Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.

CategoryRecipesBreakfast CategoryRecipesThanksgiving