Potato Crusted Quiche
Serves: 4
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
Instructions
- Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.
- Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and 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°.
- While crust bakes, place some olive oil, onion, mushrooms and cooked bacon in a skillet and cook until the onions are tender
- Add spinach to skillet and cook until spinach is wilted
- 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.
- 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 Swiss 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.
Nutritional Facts |
|
Calories |
380 cal |
Fat |
17 g |
Saturated Fat |
6 g |
Cholestorol |
340 mg |
Sodium |
720 mg |
Carbohydrates |
37 g |
Sugars |
0 g |
Fiber |
6 g |
Protein |
20 g |