Spinach and Mushroom Quiche with Chèvre and a Potato "Crust"
Want to make a quiche but without the fuss of a rolled crust? Line the tin with potatoes instead! Then fill with a spinach mushroom custard with dollops of goat cheese.
Ingredients
for the "crust":
- 1 Russet potato, peeled and thinly sliced
- olive or canola oil
for the filling:
- 8 oz baby spinach chop up any large bits
- 8 oz sliced crimini mushrooms
- 1 red onion, sliced into thin halfmoons
- 2 cloves garlic, sliced
- 6 eggs
- 1 1/4 cups half and half
- 4 oz chèvre
- 1 tablespoon dried Green Goddess seasoning or herbs de Provence
- salt
- freshly ground black pepper
Instructions
- Preheat oven to 350.
- Brush the bottom and sides of a pie plate or 8-inch cake pan with oil. Add the thin slices of potato along the bottom and sides. Brush with oil. Carefully place in the oven and bake for about 15 minutes or until potatoes are fork-tender. Drain off (or pat with a tea towel or paper towel) any liquid that has been released from the potatoes. Set aside.
- Reduce oven to 325.
- Meanwhile, saute the onion, garlic, spinach and mushrooms in a small amount of oil until the spinach wilts and the mushrooms are soft. Allow to cool to room temperature. In a medium bowl, whisk together the seasonings, half and half and eggs. Plop in spoonfuls of the goat cheese. Gently stir once. Pour into the potato-lined tin.
- Bake 45-50 minutes or until fully cooked. If there is water on the surface of the quiche when it is fully cooked, carefully blot it with a cloth or paper towel. Cool on wire rack.
- Refrigerate leftovers.
Notes
- I actually sautéed the spinach and mushroom mixture the night before and refrigerated until I was ready to make the quiche.
- I bought my Green Goddess dried herbs at Trader Joe's. It's a mix of minced onion, salt, granulated garlic, ground black pepper, dried chives, dried green onion, spinach powder, and dried parsley.
