Potato-Crusted Spinach Quiche Recipe

Name: Potato-Crusted Spinach Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 (20-ounce) package shredded potatoes (about 3 1/2 cups); 1 large egg white, whisked; 1 tablespoon all-purpose flour; 1 teaspoon salt; 6 ounces fresh spinach; 1/4 cup chopped onion; 2 tablespoons water; 6 large eggs; 1/4 cup part-skim ricotta cheese; Freshly ground black pepper; 2 ounces Swiss cheese, shredded (about 1/2 cup); 1 ounce Canadian bacon, finely chopped

Servings: persons

1 tablespoon olive oil, divided
1 (20-ounce) package shredded potatoes (about 3 1/2 cups)
1 large egg white, whisked
1 tablespoon all-purpose flour
1 teaspoon salt
6 ounces fresh spinach
1/4 cup chopped onion
2 tablespoons water
6 large eggs
1/4 cup part-skim ricotta cheese
Freshly ground black pepper
2 ounces Swiss cheese, shredded (about 1/2 cup)
1 ounce Canadian bacon, finely chopped

1
Preheat oven to 400u00b0. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.
2
Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400u00b0 for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350u00b0.
3
While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside.
4
Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
5
Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350u00b0 for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 (20-ounce) package shredded potatoes (about 3 1/2 cups), 1 large egg white, whisked, 1 tablespoon all-purpose flour, and more.

Yes, Potato-Crusted Spinach Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Crusted Spinach Quiche

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