I love this recipe because it is great to use up leftover mashed potatoes and vegetables, especially the day after a big meal. You can substitute sweet Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland
- 1 package (24 ounces) refrigerated mashed potatoes
- 2 tablespoons olive oil, divided
- 8 ounces sliced fresh mushrooms
- 2 garlic cloves, minced
- 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
- 6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 4 large eggs
- 1 cup 2% milk
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown.
- Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture.
- Bake 25-30 minutes longer or until golden brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.
Originally published as Spinach Quiche with Potato Crust in Simple & Delicious February/March 2014
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