Spinach Quiche with Potato Crust
Ingredients
- 1 pkg mashed potatoes (24 oz.) refrigerated
- 2 tbs Olive Oil divided
- 8 oz mushrooms sliced, fresh
- 2 cloves Garlic minced
- 5 oz Frozen Chopped spinach thawed and squeezed dry (about 1/2 cup )
- 6 strips bacon cooked and crumbled or 1/3 cup bacon bits
- 2 tsp Rosemary fresh, minched or 1/2 tsp dried rosemary, crushed
- 4 Eggs
- 1 cup Milk 2%
- 1/4 tsp Pepper
- 1 cup Cheddar Cheese shredded (4 oz.)
Instructions
- 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.
Notes
Wine Pairings Enjoy this recipe with a sparkling wine.
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