Mushroom and Spinach Quiche With Potato Crust

Submitted by Mommy Diva

"A great makeover quiche with loads of flavor but not the calories! Cook Yourself Thin tv. :) You can add any veggies you like - experiment - the key is the crust "replacement" and the lower fat - less oils/butters and creams."

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photo by Nif_H

Ready In:: 50mins
Ingredients:: 10
Serves:: 8

ingredients

¹⁄₂ lb yukon gold potato, peeled and shredded
3 ¹⁄₄ teaspoons olive oil
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
1 onion, diced
8 ounces white mushrooms, sliced
5 ounces Baby Spinach, bagged
3 large eggs
1 cup skim milk
1 ounce gruyere cheese, shredded in a food processor (or on the large holes of a grater)

directions

Preheat oven to 400 degrees.
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.
Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.

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Reviews

I loved this! I used only 1 large potato for the crust and it took 30 minutes at 400 to start drying out. . .next time I will dry the potatoes on a paper towel after grating. I sprinkled the potatoes with some all purpose seasoning (so glad I did. . .great flavor). Used 1/2 of an onion instead of a whole one. Also subbed gouda for the gruyere. This was so good. It was not very "eggy"; tasted more of a casserole. You could certainly skip the crust all together and it would still be fabulous. Next time I am going to add artichoke hearts too!!! Made for Aus/NZ tag November (SO sorry I am late).

januarybride
Delicious!!! Next time would use a larger potato or several smaller ones. Also dried out shredded potatoes in paper towel before baking. Came out great, even better leftovers for the next day!

mary n.
I baked the potato crust for 30 minutes, and the filling for 25 minutes. I used zucchini instead of spinach, and cheddar instead of gruyere since I had both on hand. I also had some bacon, so that went in and left out the salt and pepper. I feel the potato makes it more hearty and filling. I saw this on reruns and had to try it. Thanks for posting!

butausagi
I used sweet potatoes, shredded with 2 eggs, 1 - 2 tblsp cornstarch. Once it glued together lined pie plate with mixture. Let cook about 15 main or dry to touch. Sauted asparagus and onion till tender, blended 18 eggs. Poured veg in crust topped with feta cheese. Bake until egg mixture is cooked. Can't wait to taste it.

Jane F.
I love mushrooms and spinach so this was great! I found that I had to bake it longer than stated, about 20 minutes. I replaced the gruyere with mozzarella. This is going to be divided up and taken to work for lunches. I really like that it's so healthy! Made for Mommy Diva's cook-a-thon!

Nif_H

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Tweaks

Zucchini instead of spinach, cheddar instead of gruyere. Added bacon, too.

butausagi
I love mushrooms and spinach so this was great! I found that I had to bake it longer than stated, about 20 minutes. I replaced the gruyere with mozzarella. This is going to be divided up and taken to work for lunches. I really like that it's so healthy! Made for Mommy Diva's cook-a-thon!

Nif_H