Quiche is a favorite meal at our house. And it's my go-to meatless meal; easy to throw together when I don't have a new meatless recipe planned to try out. Earlier this year I shared with you my Broccoli Cheddar Quiche, and in that post, I mentioned that I also make a quiche with a shredded potato crust. I got lots of feedback about that, people saying that they would love to see that recipe. Well, I just finally got around to posting it!
Spinach Cheese Quiche with Potato Crust
3 cups frozen shredded hash brown potatoes, thawed and dried
4 tbsp butter, melted
¼ tsp salt
6 eggs, lightly beaten
½ cup frozen spinach, thawed and squeezed dry
1 cup Monterey Jack cheese, shredded
½ tsp salt
Preheat oven to 400°. Place potatoes, butter, and salt in a bowl. Toss to combine. Spray a 9” pie plate with cooking spray and spread potatoes evenly in bottom and up the sides. Bake in preheated oven for 15 minutes.
Meanwhile, place eggs, spinach, cheese, and salt in a bowl. Stir to combine. Remove potato crust from oven and turn oven temperature down to 350°. Pour in egg/spinach mixture into crust and bake an additional 30 minutes, or until cooked through.
Makes 6 servings.
My husband loves this quiche. Seriously raves about it. He much prefers this potato crust to the pie crust kind. I love how the potatoes on the outside get all crispy and crunchy. I can never get the potatoes on the bottom to get crispy, even with the prebaking, but they still make a really nice crust.
I like to keep frozen hash browns on hand for this very reason. Quiche makes a great last minute meal because I always have eggs and some kind of veggie I can throw in there. It's really fun to experiment with different kinds.
Raina at Connor's Cooking chose to make this recipe when she was assigned my blog for the Secret Recipe Club in June 2012. Click on the button below to check out her post!