Karen’s Killer Fixin’s: Spinach Quiche w/Shredded Potato Crust

Following_RecipeSMALLER   It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SPINACH QUICHE W/SHREDDED POTATO CRUST!

I have to admit that I haven’t made this one recently, probably because the kids have left the nest so I don’t cook as much as I used to, I forget I have the recipe, and it’s much easier to buy a pre-made crust when I’m in the mood for quiche. But, this is worth the trouble for the occasional special treat.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 178 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

Karen’s Killer Fixin’s Blog

SPINACH QUICHE
W/SHREDDED POTATO CRUST
[Makes 1 Quiche]

Prepared Shredded Potato Crust (below)                               
2 [5 oz.] containers baby spinach
8 oz. mushrooms, sliced                                               
3 oz. shredded cheese
4 large eggs                                                                
2/3 cup milk

In skillet, heat 1 T. olive oil over medium heat. Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach, season with salt. Spoon half of spinach mixture into crust, add the cheese, then top with remaining spinach mixture. In bowl, mix together eggs, milk, ¼ tsp. salt and ¼ tsp. pepper. Pour into pie crust, and bake 20-25 minutes until set.

SHREDDED POTATO CRUST FOR QUICHE
[Makes 1 pie crust]

1 tsp. extra-virgin olive oil                                         
4 yellow-fleshed potatoes, such as Yukon gold (about 12 oz.)
½ cup finely chopped onion                                        
1 T. cornstarch                                                           
Salt & Pepper

Preheat oven to 400 degrees. Grease a 9-inch glass pie dish with 1 tsp. olive oil. Using a food processor fitted with a shredding attachment shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, ½ tsp. salt and ¼ tsp. pepper. In a large skillet, heat 1 T. olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish and mold into a crust. Bake about 20 minutes. Add Quiche ingredients similar to Spinach Quiche (above).

 

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4 Responses to Karen’s Killer Fixin’s: Spinach Quiche w/Shredded Potato Crust

  1. Glenda says:

    This looks great. Though I’d add more filling to disguise the eggs since I don’t like em much.

  2. Karen Docter says:

    Thanks for commenting, Glenda. The wonderful thing about quiche is that you can adjust the ingredients easily. I LOVE this as broccoli quiche. I usually put TONS of bacon. I’m a bacon lover! 🙂 The eggs act as a binder so fill that baby any way you like.

    Good luck if you try a variation of this. 🙂

  3. Looks yummy. Great for those avoiding grains.

    • Karen Docter says:

      Not to mention the fact that they’re now talking about breakfast with high protein (eggs) and veggies as the best “go to” meal for dieters. Filling and long lasting so you don’t get hungry and begin to nibble your way through the morning. 🙂

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