Swiss Cheese Spinach and Mushroom Quiche with Crispy Potato Crust

With winter fading into the background, I have been eager to whip up as many comfort foods as I can. I still eat a few casseroles here and there in summer, but I tend to eat on the lighter side when it’s hot out. So, with the still chilly air, I feel like I need to stock up on warm, yummy, comforting food that I won’t be enjoying again for a few months.

Today I have decided to share one of my favorite comforting dishes. This quiche has a crispy potato crust and is filled with Swiss cheese, mushrooms, spinach, and eggs. I love having this with a big, full-bodied glass of wine and a light soup or salad to start. Hope you enjoy!

To begin, preheat your oven to 400 degrees F. Butter a 9-inch pie plate with 1 tablespoon (or less) of butter. Using the large holes on a box grater, shred the potatoes.

In a large bowl, mix the potatoes, onion, cornstarch, ½ teaspoon salt and ¼ teaspoon pepper.

In a large nonstick skillet, melt 1 tablespoon butter. Transfer the potato mixture to the skillet and pat into a 10-inch disk. Cook about 10 minutes until the bottom is golden brown.

Loosen potatoes and place pie plate top side down onto crust. Flip over, browned side up, onto the pie plate. Using your palm, move crust so edges are even around rim of plate. Bake about 20 minutes.

While the crust is baking, heat the skillet over high heat. Add the spinach and ¼ cup water. Keep turning with a tongs until completely wilted. When cool enough to touch, squeeze out as much water as possible by hand, then wrap in paper towels and squeeze again. Chop in small pieces. Reserve.

Heat 1 tablespoon butter in the same skillet over medium heat. Add the mushrooms and cook until brown and liquid has evaporated, stirring several times, about 10 minutes. Add the spinach to the mushrooms and season with salt. Put half of the spinach mushroom mixture in the crust, sprinkle the Swiss cheese evenly over, then the parmesan. Put the remaining spinach mixture on top.

In a bowl, mix together the eggs, egg whites, milk, ½ teaspoon salt, and ¼ teaspoons pepper and nutmeg.

Pour over the filling in the pie plate. Elevate the top mushrooms that are submerged so they will show when finished – you want it to be pretty! Bake 20-25 minutes until set. Let cool about 20 minutes before cutting.

Swiss Cheese Spinach and Mushroom Quiche with Potato Crust
Serves 4
Recipe taken from Cook and Be Merry

Ingredients:
3 tablespoons butter
4 Idaho Yukon Gold Potatoes (about 12 ounces), peeled
½ cup finely minced onion
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon pepper
Two 5-ounce containers fresh baby spinach, stems removed
¼ cup water
8 ounces mushrooms, ¼-inch slices
3 ounces Swiss cheese, shredded (I used mostly Gruyère)
2 tablespoons parmesan cheese
2 large eggs
2 large egg whites
2/3 cup milk
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon ground nutmeg

Directions:
1. Preheat the oven to 400 degrees F. Butter a 9-inch glass pie plate with 1 tablespoon (or less) butter.

2. Using the large holes on a box grater, shred the potatoes. In a large bowl, mix the potatoes, onion, cornstarch, ½ teaspoon salt and ¼ teaspoon pepper.

3. In a large nonstick skillet, melt 1 tablespoon butter. Transfer the potato mixture to the skillet and pat into a 10-inch disk. Cook about 10 minutes until the bottom is golden brown.

4. Loosen potatoes and place pie plate top side down onto crust. Flip over, browned side up, onto the pie plate. Using your palm, move crust so edges are even around rim of plate. Bake about 20 minutes.

5. While the crust is baking, heat the skillet over high heat. Add the spinach and ¼ cup water. Keep turning with a tongs until completely wilted. When cool enough to touch, squeeze out as much water as possible by hand, then wrap in paper towels and squeeze again. Chop in small pieces. Reserve.

6. Heat 1 tablespoon butter in the same skillet over medium heat. Add the mushrooms and cook until brown and liquid has evaporated, stirring several times, about 10 minutes.

7. Add the spinach to the mushrooms and season with salt. Put half of the spinach mushroom mixture in the crust, sprinkle the Swiss cheese evenly over, then the parmesan. Put the remaining spinach mixture on top.

8. In a bowl, mix together the eggs, egg whites, milk, ½ teaspoon salt, and ¼ teaspoons pepper and nutmeg. Pour over the filling in the pie plate. Elevate the top mushrooms that are submerged so they will show when finished. Think presentation.

9. Bake 20-25 minutes until set. Let cool about 20 minutes before cutting.

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Comments

  1. This looks super delicious!

  2. Fantastics – sounds lovely and comforting.

  3. This looks like the perfect cold weather comfort dish!!

  4. This quiche looks killer. I am learning to love eggs and the spinach and swiss cheese will go such a long way to getting me to try something like this. The flavors sound awesome.

  5. You had me at crispy potato crust. This looks awesome!

  6. Absolutely delicious – I love the idea of the crispy potato crust with all that melting cheese and softened spinach. Bliss!

  7. I love quiches with a potato crust! This looks so good. :)

  8. This looks divine and as you said so comforting!
    Lotsa cheese plz! :D

  9. What a divine looking quiche, Katrina! It looks so flavorful and yummy, not to mention easy! Thanks for sharing your recipe.

  10. I see pototoes and I see eggs so I say we can eat it for breakfast too! Looks delicious!

  11. That’s the first time I’ve seen a quiche made with a potato crust. That’s a great idea! It looks so darn yummy too!

  12. Oh yum! Just added this to our meal plan for next week:)

  13. Such a great, healthy quiche. Love the potato crust.

  14. Quiches are always a lovely treat, and with spinach and mushroom, who could resist?;)

  15. Love the idea of that potato crust – I’ve not seen it before but it sounds and looks so delicious!

  16. I’m definitely excited for spring but I’ll totally miss dishes like this! That potato crust sounds amazing. A definite need-to-try!

  17. Catalina @ Cake with Love says:

    I like the idea of the crispy potato crust, it should be delicious!

  18. This sounds so delicious! Crispy potato crust? Sauteed spinach & mushrooms? All covered in cheese?! Sign me up! :)

  19. love the idea of a crispy potato crust! great recipe!

  20. Oh man…this quiche look great! I bet that potato crust tastes awesome! :)

  21. whats almost as good as mac & cheese?! A good ol’ slice of quiche! I’m glad to have found your recipe! Brings up lots of ideas!

  22. You know, it doesn’t get better than eating a nice hot plate of comfort food during these cold winter days. This quiche looks fabulous, especially that crust! I’d do anything to eat that whole thing in bed with the electric blanket on.

  23. What a great combination of ingredients. I love the idea of a potato crust too! This will be on my table soon :)

  24. This is delicious! :) Awesome!

  25. oh my this looks perfect!

  26. Crispy potato crust? For like… the bottom of the quiche? Genius! One of the things that consistently stops me from making quiche is the butter required in a pastry crust that makes it a slightly less than healthy dinner. This would solve that problem completely!

Trackbacks

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