Mushroom and Spinach Quiche With Potato Crust

"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."
 
Mushroom and Spinach Quiche With Potato Crust created by Nif_H
Ready In:
50mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. butausagi
    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!
     
  2. butausagi
    Zucchini instead of spinach, cheddar instead of gruyere. Added bacon, too.
     
  3. Jane F.
    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.
     
  4. Nif_H
    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!
     
  5. Nif_H
    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!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes