Tuesday, July 8, 2014

BREAKFAST/BRUNCH/SNACK: Mushroom, Spinach Quiche with a Potato Crust

What says brunch like a good quiche? Nothing! This recipe is incredibly easy and is a total crowd pleaser.  Enjoy!

  • 1/2 pound of potatoes, peeled and shredded
  • 4 cloves chopped garlic
  • 1 chopped onion
  • 16 ounces of spinach (frozen or fresh)
  • 1 small mushroom basket
  • 8-12 oz. of your favorite shredded cheese blend
  • Salt, pepper, and paprika
  • 4 beaten eggs
  • 1 cup milk
  1. Preheat oven to 400 F
  2. Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool
  3. Decrease oven heat to 350 F
  4. Melt butter over medium heat in medium skillet. Add garlic and onion and saute about 7 minutes until lightly browned.
  5. Stir in mushrooms, spinach, and cheese. Add salt, paprika, pepper to taste.
  6. Spoon into pie crust.
  7. Whisk eggs and milk together in medium bowl. Add salt and pepper to taste. Pour into pie dish
  8. Bake for 15 minutes. Sprinkle with the rest of the cheese and bake 35 to 40 minutes more, or until set.
  9. Allow to cool 10 minutes before serving.

No comments:

Post a Comment