Tomato & Spinach Quiche with Potato Crust
Thin sliced potatoes are used as a crust in this tasty, unique recipe.
20 mins Cook Time
40 mins Yield: 8 Servings
- 1 large Russet potato, sliced into very thin rounds
- 8 Eggland's Best eggs (large)
- 1/4 cup skim milk
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 Roma tomato, sliced
- 2 cups fresh baby spinach, tightly packed
- 3 oz goat cheese
Preheat your oven to 375.
Spray a 9-inch pie plate with nonstick spray. Layer the potato rounds on the bottom and sides of the pan in a single layer. With the remaining potato rounds, cover any holes in the potato layer. Bake the potatoes in the oven for about 15 minutes.
In a large bowl whisk together the eggs and milk until smooth. Add in the seasonings and whisk until well-combined.
When the potatoes are done pre-baking, layer the spinach on top of the potatoes and the goat cheese on top of the spinach in small chunks. Gently pour the egg mixture over the top. Layer the tomatoes on top of the egg mixture.
Bake for 30-40 minutes or until eggs are set. If desired, broil the quiche for 1-2 minutes to brown the top slightly. Remove from oven and let sit for 5 minutes before serving.
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