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Spinach Quiche with Potato Crust

 Spinach Quiche with Potato Crust
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
8 ServingsPrep: 25 min. Bake: 55 min. + standing


  • 1 package (24 ounces) refrigerated mashed potatoes
  • 2 tablespoons olive oil, divided
  • 8 ounces sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 cup (5 ounces) frozen chopped baby spinach, thawed and squeezed dry
  • 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 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.
  • 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.

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Spinach Quiche with Potato Crust (continued)

Directions (continued)

  • Bake 25-30 minutes or until golden brown and a knife inserted near
  • the center comes out clean. Let stand 10 minutes before cutting.
  • Yield: 8 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.