Potato Crusted Spinach and Mushroom Quiche
By: Cityfarmgirlpdx
Published: Tuesday, January 18, 2011 - 1:25pm

Ingredients




2 cups White Potatoes, shredded
1 small onion chopped
1 garlic clove, minced
12 ounces mushrooms coarsely chopped
6 ounces Fresh spinach leaves
6 medium eggs
1/4 cup milk
2 ounces crumbled blue cheese
2 ounces crumbled goat cheese

Preparation

1 Preheat oven to 450 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.