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Potato Crusted Quiche With Spinach

Potato Crusted Quiche With Veggies Recipe

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This is such a delightful potato crust quiche with a unique recipe contributed by Chef John and Anne Newsome, authors of “What to Cook for Dinner for Picky Eaters” and the publishers of Flayve and The Saturday Evening Post.


Serves 6 - 8 
Preparation: 15 minutes 
Cooking time 1 hour


  • Number One 2 1/2 cups shredded Idaho or Russet potatoes (about 2 medium or 4 small) — I did not peel them but you can if you wish to
  • 4 large eggs, beaten 
  • 1 cup milk (I used rice milk as we needed it to be dairy-free, but you can use milk with any fat ratio depending on your diet) 
  • 1/2 cup Parmesan, Mozzarella, Romano soy-free, dairy-free cheese
  • 1/4 tsp garlic powder
  • 1/2 tsp dry dill
  • Salt
  • Coconut oil
  • 1 bunch fresh kale, cooked down OR 1 pkg frozen spinach, cooked and squeezed dry
  • 2-3 Roma tomatoes, sliced
  • 1 small-medium sweet red onion, diced


  • Preheat oven to 400˚F. 
  • Combine shredded potato and 1 egg and season the mixture with salt.
  • Using a paper towel, grease pie plate with coconut oil and spread potato mixture in an even layer on the bottom and up the sides of the pie plate, forming a crust.
  • Bake the potato crust for 25-30 minutes in the oven until it turns a golden brown around the edges.
  • Meanwhile, whisk together the remaining 3 eggs and the milk.
  • Add cheese, garlic powder, and dill to the egg mixture. Whisk well. Set to the side.
  • Remove the potato crust from the oven. Turn the oven down to 350 degrees F.
  • Place kale or spinach on top of the potato crust followed by the diced onion. Pour the egg mixture into the crust, distributing it evenly across. Then take the sliced tomatoes and lay them over the top.
  • Top quiche off with a few sprinkles of cheese and a shake each of salt, garlic powder, and dill. 
  • Pop the whole thing back in the oven for 30-40 minutes, or until the egg mixture has set.

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