Mushroom and Spinach Quiche With Potato Crust

Mommy Diva's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• ½ lb yukon gold potato , peeled and shredded
• 3 ¼ teaspoons olive oil
• ½ teaspoon salt
• ½ 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:

1. Preheat oven to 400 degrees.
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. 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.
4. 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.

Reviews

[JanuaryBride]

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).

[emilyice]

I love the idea of the potato crust. I dried out the grated potato in paper towels and it worked great. Will definitely do this again. Even though I will be making this recipe again (with amendments), I give the recipe 3 stars because it's a bit bland.

[Mymble76]

I changed this recipe quite a lot, as Mommy Diva suggests, but I still wanted to drop by and add my five stars. I used tons of veg, added a small amount of sliced green olives (it's my thing lately) and used cheddar. The eggs and milk mixture set up well and is yummy tasty. I changed the crust considerably, because I don't love the texture of sliced potatoes. Instead I shredded, salted, and squeezed 3 russets. Then I seasoned (s&p, oregeno, thyme, and garlic powder), added a grated onion and one beaten egg, pressed it into the pie plate, baked it for about 40 minutes at 400 F, then I filled it and baked until set. I know, I know, lots of changes, but this was an excellent starting point. Thanks!