Potato Crust Spinach Feta Quiche
Servings: 8
Ingredients
Potato Crust
- 2 pounds Yukon Gold potatoes peeled
- Olive oil
- Salt
- Black pepper
Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- 2 medium onions caramelized
- 1 packed cup chopped fresh spinach
- 1 cup crumbled feta
- Garlic powder to taste
- Onion powder to taste
- Salt to taste
Topping
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes until fork tender. Drain and allow them to steam dry.
- Press potatoes into a greased 9-inch pie dish to form a crust.
- Brush with olive oil and
- Bake for 40–45 minutes until golden.
- While the crust bakes, slowly caramelize the onions until they're deep golden brown and sweet.
- Reduce oven temperature to 350°F (175°C).
- Whisk together eggs, milk, heavy cream, garlic powder, onion powder, and salt.
- Stir in caramelized onions, chopped spinach, and feta.
- Pour into the baked potato crust.
- Top with mozzarella.
- Bake for 35 minutes, until the center is just set.
- Rest for 15 minutes before slicing.
Notes
- A pie dish bakes more quickly than a deep springform pan.
- If using a deep springform pan, expect the filled quiche to take 50–55 minutes to bake.
- Fresh spinach can be added raw because it wilts perfectly during baking.