Spinach Quiche with Potato Crust Recipe photo by Taste of Home

Spinach Quiche with Potato Crust

Total Time
Prep: 25 min. Bake: 55 min. + standing
While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland

Updated: Feb. 08, 2022

Spinach Quiche with Potato Crust

Prep Time 25 min
Cook Time 55 min
Yield 8 servings.

Ingredients

  • 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 shredded cheddar cheese

Directions

  1. 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.
  2. 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.
  3. Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 284 calories, 17g fat (7g saturated fat), 126mg cholesterol, 495mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 12g protein.

While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland