I’ve made and posted about the crustless quiche, which is delicious, but for brunch this week I decided to try making a potato crusted quiche, after seeing a recipe on pinterest.

This is really easy to make and is delicious! It’s like having a built-in hash brown with your eggs. Next time I will cook the base for a little longer to ensure the bottom is more brown and firm. My quiche had a bit of a soggy bottom, but still tasted great.

Potato Crusted Spinach and Cheese Quiche
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Potato Crust
  1. 2 large or 3 medium potatoes, washed and shredded
  2. 1 tbsp olive oil
  3. salt and pepper
  1. 6 eggs or 5 plus one extra egg white to save a few calories
  2. 2 1/2 cups shredded cheese of your choice (I used gruyere)
  3. 200g washed baby spinach leaves
  4. 1 small onion, chopped
  1. Coat a quiche dish with cooking spray – make sure the sides are well coated.
  2. Squeeze any excess water out of the potato using paper towels. Mix the shredded potato with the olive oil. Season with salt and pepper. Press the shredded potato into the quiche dish, covering the bottom and the sides.
  3. Bake in the oven at 180C for 20-30 minutes. Keep an eye on it after 20 minutes and don’t let it overcook or get too crunchy on the sides.
  4. While the crust is baking, sautee the onion in a pan for about 5 minutes, or until soft. Add the spinach and sautee until wilted.
  5. Mix the eggs and the cheese together in a bowl. Add the spinach and onion. Season with salt and pepper. Pour onto the potato crust.
  6. Bake in the oven for 30 minutes, or until egg is set. Let stand for 10 minutes before serving.
The Pescetonian https://pescetonian.co.uk/

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