Potato Crusted Spinach and Mushroom Quiche

Ingredients

2 cups White Potatoes, shredded
1 garlic clove, minced
12 ounces mushrooms coarsely chopped
6 ounces Fresh spinach leaves
1/4 cup milk

Preparation

2
Spray a deep dish pie pan with cooking spray
3
Shred two cups worth of potatoes and place into the pie pan. Pat the crust down and press around all sides to form the crust of your dish
4
Bake the potatoes for about 25 minutes at 450 or until the crust is browned and set aside.
5
In a nonstick skillet on medium high heat, saute the mushrooms, garlic, and mushrooms with the white wine until tender. Add the spinach and cook until wilted. Salt and Pepper to taste.
6
In a bowl, whisk the eggs and milk together. Add the crumbled blue and goat cheese and stir until combined.
7
Evenly fill the potato crust with the mushroom mixture and pour the egg mixture over the top
8
Reduce the heat to 350 and cook the quiche for approximately 30 minutes or until the eggs are set.

 



About

This is a great vegetarian brunch or dinner entree. I used all locally sourced food for my ingredients.

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Yield:

6.0 servings, 1 piece

Added:

Tuesday, January 18, 2011 - 1:25pm

Creator:

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