Cheesy Spinach and Tomato Quiche

You guys, this quiche is a TOTAL surprise.  And it has a big, low-fat surprise inside…

The crust for this bad boy?  POTATOES.  PO-TAY-TOES.  As in the ever so starchy, often boring, but extremely versatile root veggie.  I’m not promising you’ll never crave a pastry crust again but…well, if you’re like me you won’t.


And by like me I mean if you love butter and salt and flour and all the things that go into a pastry crust but the crust itself just doesn’t make you want to mambo.  Unless it’s in a huge slice of apple pie with ice cream and salted caramel on the top.


But I digress.

No, this quiche will rock your taste buds and may even make the manly eater in your life swoon as well.  I say that because, well, I’m kind of a manly eater (steak and potatoes please!) and I swooned…not to mention my husband went back for seconds and devoured it shamelessly.


Man food isn’t always about the red meat, y’all!

The best thing about this dish is that it’s extremely versatile.  You can use other ingredients that you love, sub something in, use a different cheese, whatever you want.  You can’t change the egg part, but I don’t know a lot of people who would really want to.  Serve it for breakfast, lunch, OR dinner, or heck – a snack at any time of the day.


Just don’t be surprised when it’s gone faster than you think!


  • 1 whole Russet potato, peeled and sliced into very thin rounds (if your potatoes are small you may need two)
  • 8 whole eggs
  • 1/4 cup milk
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 Roma tomatoes, washed and cut into thin rounds
  • 3 cups tightly packed fresh baby spinach
  • 1/2 cup cubed cheese – the key is to choose a salty cheese.  I used White Vermont Cheddar, but feta, asiago, extra parmesan, or your favorite would be good
  • 1/4 cup shredded parmesan cheese

Preheat your oven to 375.  Spray a 9-inch pie plate with nonstick spray.  Layer the potato rounds on the bottom and sides of the pan – note that you probably won’t fill in every crack with potato and that’s OK.  Bake the potatoes in the oven for about 10 minutes until they start to look a little translucent; set aside while you finish the rest of the prep.  In a large bowl whisk together the eggs and milk until smooth.  Add in the seasonings and whisk until well-combined.  When the potatoes are done par-baking layer the spinach on top of the potatoes and the cheese on top of the spinach.  Gently pour the egg mixture over the top, being sure to redistribute the cheese as needed to make it all even.  Layer the tomatoes on top of the egg mixture.  Bake at 375 for 30-40 minutes until the middle is no longer jiggly.  Sprinkle with the parmesan cheese and broil just until the cheese on top is brown and bubbly.  Remove from oven and let sit for 5 minutes before serving.  Devour!

Now this, my dear sweet friends, this makes me want to mambo!

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  1. says

    This is the most gorgeous looking quiche I have ever seen. I loved your presentation with the
    comical flair and I can’t wait to try the potato crust. I am a quiche-a-holic and this is similar to my spinach – bacon – cheese quiche, but I wanted to know if it was okay to use tomatoes in it or if it would mess up my eggs. Thank you for posting this!

  2. says

    Have made this several times for my weekly photographers meeting and it’s always hit! This past week, i made it in separate ramekins because one of the ladies can’t eat cheese. She still loved it! Thanks for sharing!

  3. Luisa Cywinski says

    This was delicious! I had a lot of spinach and tomatoes from the CSA this week. I used finely shredded cheddar on top instead of Parmesan. You said it’s low fat…any chance you have nutritional info for this recipe? (I record my daily intake of calories.) Thanks!

  4. Anna says

    I just made this (well a variation) this morning and it came out great. I never would’ve thought to use potatoes as a crust. I could see doing the same thing with shredded potatoes but I love how easy it was just to slice up a few potatoes. Easy to make and tasty. Thanks for the idea :-)

  5. Safrin A says

    Oh my, yet another amazing food to try! Might as well add a lil’ more spice to it to satisfy my hot n’ spicy Indian dinner craving tonight! :3

  6. Leigh says

    I’m making this recipe tomorrow for a progressive dinner (appetizers at one house, main course at another, desserts at another). Since this dish won’t be served until two hours after the party begins, do you have any suggestions for how to best prepare it?Can I make it right before the party starts and then just keep it warming in the oven? Or should I skip out on the appetizer stop and make it right before the guests arrive?

  7. says

    I love potato crust quiche! I make a version where you grate up the potato, mix it with a little oil & salt and pepper, and then press it into the pie pan to make a crust. But this version looks like a fun variation for me to try!