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!
CHEESY SPINACH AND TOMATO QUICHE
- 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!
Great idea…this potato crust makes it gluten free…will have to try this soon!
WOW! when can we try this!
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!
Thanks Anne!
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!
thanks Kea! that’s actually a great idea to make them in ramekins anyway…easy single servings!
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!
hey Luisa! sorry, i don’t have nutritional stats for it!
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 🙂
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
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?
Definitely don’t miss out on time with your friends…just keep it warm in the oven or even serve it at room temperature!
Thank you! Can’t wait to serve it. 🙂
This is such a great idea! I love your creativity with food, your recipes are so inspiring 🙂 I haven’t hade a quiche in a long time, I always feel that eating them brings out my French side 🙂
Great idea! I always have potatoes on hand and they are much easier to slice than it is to make a crust!
What a fabulous idea! I love that the potatoes are the crust here, sometimes rolling out a crust is pain.
Oh yum! That looks amazing and I love the potato crust, very creative! This would make for such a fun brunch 🙂
oh eggs. i love you. what a fabulous recipe!
omg i am dying over this. i think it might be dinner for sunday.
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!
This is gorgeous! So much more elegant than the store bought pie crust I’d use otherwise. 😉 (because you KNOW this girl is not about to make a crust from scratch)
Love the potatoes on the bottom
Mambo indeed! Quiche just feels super fancy. Not to mention, delicious.
This is SUCH an inspired idea!!! Saving this recipe.. so glad I just found your blog!
I. Want. Now!!!! This seriously looks so good.
I totally thought you were going to press uncooked hashbrowns into the pie pan like a graham cracker crust but clearly I was wrong. Looks delicious!
i don’t even like quiche, but i love the idea of this one (and the potato “crust”!)
I absolutely love the potato crust!
I love that potato crust! Delightful!
Such a genius idea to sub in potatoes for the crust!! Love this!
This looks amazing!! Love the potato crust idea. I made a quiche with whole brown rice crust once, but I have to try this!
I love potato crusts!! I was thinking about doing this with a fritatta just last week! Looks delicious!
I LOVE the potato crust idea – complete breakfast in one dish! 🙂
Subbing potatoes for bread = genius. Who says you have pregnancy brain! 🙂