4 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).

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JanuaryBride December 09, 2009

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!

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Nif February 19, 2012

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.

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emilyice June 12, 2010

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!

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Mymble76 May 04, 2010
Mushroom and Spinach Quiche With Potato Crust