Quiche is just about my favorite quick-fix dinner. More than likely, I always have everything I need in my fridge and pantry to throw together a delicious meal in under an hour! My mom has a great recipe for quiche made with frozen hashbrowns as the crust, which was my inspiration for this. I sliced potatoes super thin and made a nice, crispy crust- something I think I’ll be doing a lot more in the future, this was delicious! The great news is, we felt great about eating it because it was so packed with vegetables and not sitting in a butter-loaded pastry crust (not that I really mind butter-loaded pastry…)! I used an unusual cheese in this quiche – a delicious Mexican Marigold Mint Caciotta that my sweet husband put in my stocking this Christmas. It comes from a local cheese factory in Dallas called the Mozzarella Company. Deeeeeeelish!!! However, this quiche would be great with goat cheese, feta or even plain ‘ol cheddar. Whatever cheese you have on hand and want to use would be just fine- that’s the beauty of quiche!

I just love how colorful it is!

Spinach and Tomato Quiche with Potato Crust
-my recipe

2 medium Russet potatoes, scrubbed and sliced into very thin disks (less than 1/8 inch)
1 1/2 tablespoons olive oil
salt and pepper to taste
1 small red bell pepper, chopped
1/2 cup frozen spinach, thawed and drained of all liquid
1/2 cup sliced mushrooms (canned works fine)
5 or 6 cherry tomatoes, cut into halves
1/2 cup cheese (any cheese you have on hand- cheddar is always great)
7 eggs
3/4 cup milk

Preheat oven to 400 degrees. Layer the sliced potatoes in an even layer in the bottom of a pie plate or quiche pan, overlapping the edges a bit. Brush with the olive oil then sprinkle with salt and pepper. Bake for 20 minutes, or until the potatoes are cooked through and slightly crisp. Reduce the oven temperature to 375 degrees.

In a large bowl, combine the red pepper, spinach, mushrooms and cheese. Spread mixture in an even layer into the potato crust, then place the tomatoes cut side down on top of the vegetables.

In another large bowl, combine the eggs, milk and salt and pepper. Whisk until totally combined. Pour over the the vegetables. Top with additional black pepper, if desired. Bake for 35-45 minutes, or until a knife inserted  in the center comes out clean. Let cool for at least 10 minutes before slicing.
Serves 4

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35 Comments »

  1. The quiche is beautiful! Like the idea of using thinly sliced potatoes. I’m bookmarking this!

    [Reply]

    Comment by Nikki (Pennies on a Platter) — January 12, 2011 @ 11:34 AM

  2. Thank you, Nikki! :)

    [Reply]

    Comment by amy — January 12, 2011 @ 11:44 AM

  3. This looks delicious!! I love the idea of the potato “crust”. My fellow is kind of allergic to eggs (sucks to be him), But I might have to make this for my momma! Beautiful photos!

    [Reply]

    Comment by pup — January 12, 2011 @ 11:57 AM

  4. Thank you, pup! Let me know how you and your mom like it if you do decide to try it!

    [Reply]

    Comment by amy — January 12, 2011 @ 12:53 PM

  5. This looks fantastic! Thanks for sharing.

    [Reply]

    Comment by Chicago Cuisine Critique — January 12, 2011 @ 1:34 PM

  6. Did you peel the potatoes?

    [Reply]

    Comment by Lucy — January 12, 2011 @ 1:36 PM

  7. Oh, this looks absolutely divine ! Can’t wait to make it in my new oven.

    [Reply]

    Comment by Caylee — January 12, 2011 @ 1:41 PM

  8. Enjoy your new oven, Caylee!

    Lucy- I didn’t peel the potatoes.

    [Reply]

    Comment by amy — January 12, 2011 @ 1:49 PM

  9. Yum! Reminds me of that Margherita Pie I made for PWT, but with potatoes!

    [Reply]

    Comment by Jessica of My Baking Heart — January 12, 2011 @ 2:22 PM

  10. Yeah it does, Jess! I thought that too!

    [Reply]

    Comment by amy — January 12, 2011 @ 2:29 PM

  11. […] This post was mentioned on Twitter by Heather Lilly, Amy Beskow. Amy Beskow said: {New Post} Quick and easy (and healthy!) spinach and tomato quiche with crisp potato crust http://tinyurl.com/4k77e93 […]

    Pingback by Tweets that mention Sing For Your Supper » Spinach and Tomato Quiche with Potato Crust… -- Topsy.com — January 12, 2011 @ 2:29 PM

  12. okay, I am making this crust and my variation for quiche tonight! I will let you know how it comes out. Thanks!!!

    [Reply]

    Comment by Noelle — January 12, 2011 @ 3:08 PM

  13. Can’t wait to hear how it turns out, Noelle!!

    [Reply]

    Comment by amy — January 12, 2011 @ 3:13 PM

  14. This sounds so yummy and the tomatoes on top are beautiful!

    [Reply]

    Comment by Kelsey — January 13, 2011 @ 9:49 AM

  15. […] Bacon Spinach Quiche with a Potato Crust (Recipe heavily adapted from Sing For Your Supper) […]

    Pingback by Spinach-Bacon-Potato Quiche | endless rain into a paper cup — January 13, 2011 @ 1:04 PM

  16. I adapted this to fit my picky husband’s taste (although if it were just me eating it, I’d have made it just like you did!) and featured it on my blog.

    http://kelseymeg.wordpress.com/2011/01/13/spinach-bacon-potato-quiche/

    don’t worry, I gave you credit :) we loved it! the idea for the potato crust is awesome!

    -Kelsey May

    [Reply]

    Comment by Kelsey May — January 13, 2011 @ 2:58 PM

  17. It looks fantastic, Kelsey! So happy you guys enjoyed it- your version looks wonderful!

    [Reply]

    Comment by amy — January 13, 2011 @ 3:08 PM

  18. This looks delicious! I love the photos! And by the way, I think the post below this one is evil. Just plain evil. And I will have to stay far away from the oreo aisle at the store tomorrow…

    [Reply]

    Comment by Jessica — January 14, 2011 @ 1:48 AM

  19. I just stumbled on your blog and I have to tell you….It’s wonderful. I look forward to coming back. Have a wonderful day.

    [Reply]

    Comment by val — January 14, 2011 @ 10:44 AM

  20. I’m SO happy you found me, Val! And thank you for your sweet comment! I hope you’ll definitely come back and maybe find some recipes you might like to try! :) Happy Friday!

    [Reply]

    Comment by amy — January 14, 2011 @ 10:47 AM

  21. I made this last night! I had a few tweeks of my own- used fresh spinach, but sauteed it with garlic and oil before mixing it in with the other veggies…and added broccoli as well…
    My husband came down the stairs and was like.. “I smell restaurant food”… I don’t think he EVER said that about my cooking! (he’s the “chef” in our family…even though I do most of the cooking!)… Thanks for the fantastic recipe! I’m definitely sharing this one and will make it again. Also I love the idea of the potatoes on the bottom! I had never tried that before!
    Thanks again!

    [Reply]

    amy Reply:

    Leney- that sounds wonderful!! I bet it was delicious with those changes!! So happy you enjoyed it and thanks for telling me!

    [Reply]

    Comment by Leney — January 25, 2011 @ 8:43 AM

  22. […] adapted from Sing for your Supper […]

    Pingback by Tomato and Leek Quiche…I think | The Hippocratic Cupcake — March 18, 2011 @ 11:02 AM

  23. […] Spinach and Tomato Quiche […]

    Pingback by WHOLE FOODS August 2011 OAMM Menu (OAMC, Freezer Cooking, Bulk Cooking, Power Cooking) | OAMC from Once A Month Mom — August 1, 2011 @ 7:02 AM

  24. Hi- I came across this recipe from onceamonthmom.com… My spinach and tomato quiche just came out of the oven, but I forgot to put the tomatoes on top! I noticed that in the directions it doesn’t mention to put the tomatoes on… I just wanted to bring it to your attention, because I think the tomatoes would’ve made a really delicious addition. I haven’t tried the quiche yet, but it looks and smells yummy!

    [Reply]

    amy Reply:

    Thanks for pointing that out to me, Sandi! I’ll get that fixed right away!

    [Reply]

    Comment by Sandi — August 3, 2011 @ 8:29 AM

  25. I lOVE the idea of a potato crust. I love quiche but I almost never make it bc I feel making a pastry crust is a little too much for a weekday meal (especially since I am only cooking for two). But this sounds perfect. I added it to my list of recipes to try for this week!

    [Reply]

    Comment by Meghan — August 17, 2011 @ 12:10 PM

  26. My family loves this :) I’ve made it a few times, thanks!

    [Reply]

    Comment by Tara — August 19, 2011 @ 12:16 AM

  27. […] Spinach and Tomato Quiche with Potato Crust * You can use a regular pie crust if you don’t want to use a handmade potato crust […]

    Pingback by Menu Plan Monday – 8/29 — August 29, 2011 @ 7:53 PM

  28. […] Spinach Tomato Quiche […]

    Pingback by WHOLE FOODS January 2012 OAMM Menu (OAMC, Freezer Cooking, Bulk Cooking, Power Cooking) | OAMC from Once A Month Mom — January 1, 2012 @ 5:01 AM

  29. I made this tonight and it was very good. Definitely need to stress the salt!!! Thanks for posting the recipe!

    [Reply]

    Comment by Molly — April 26, 2012 @ 10:48 PM

  30. […] Spinach and Tomato Quiche with Potato Crust […]

    Pingback by Gluten Free Dairy Free June 2012 Menu | OAMC from Once A Month Mom — June 1, 2012 @ 6:01 AM

  31. Made this exact to the recipe and it was delicious!! I found your website through once a month mom and will definitely be checking back.

    [Reply]

    amy Reply:

    Thank you!

    [Reply]

    Comment by Amanda — June 26, 2012 @ 9:00 PM

  32. […] Spinach and Tomato Quiche with Potato Crust * You can use a regular pie crust if you don’t want to use a handmade potato crust […]

    Pingback by Menu Plan Monday - 8/29 | The Centsible Family — February 1, 2013 @ 7:19 PM

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