Ingredients
-
1/2
-
3 1/4
-
1/2
-
1/2
-
1
-
8
-
5
-
3
-
1
-
1
-
-
-
-
-
Directions
Mushroom and Spinach Quiche With Potato Crust, A great makeover quiche with loads of flavor but not the calories! Cook Yourself Thin tv 🙂 You can add any veggies you like – experiment – the key is the crust replacement and the lower fat – less oils/butters and creams , I baked the potato crust for 30 minutes, and the filling for 25 minutes used zucchini instead of spinach, and cheddar instead of gruyere since I had both on hand I also had some bacon, so that went in and left out the salt and pepper I feel the potato makes it more hearty and filling I saw this on reruns and had to try it Thanks for posting!, Zucchini instead of spinach, cheddar instead of gruyere Added bacon, too
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Lightly Grease a 9-Inch Glass or Ceramic Pie Dish With 1/4 Teaspoon Oil. Toss Potatoes With 1 Teaspoon Oil and 1/8 Teaspoon Each Salt and Pepper. Press Into an Even Layer in Pie Dish, Up the Sides Like a Crust. Bake Until Golden Brown at the Edges and Dry, About 20 Minutes. Let Cool. |
|
3
Done
|
Lower the Oven to 325 Degrees. Heat 1 Teaspoon Oil in a Large Skillet, Preferably Nonstick, Over Medium Heat. Add Onion and Cook Until Softened and Golden, About 5 Minutes. Add Remaining Teaspoon Oil and Mushrooms and Cook, Stirring, Until Mushrooms Release Their Liquid and Most of the Liquid Evaporates, About 8 Minutes. Add Spinach and 1/4 Teaspoon Each Salt and Pepper, and Cook, Stirring, Just Until Spinach Wilts, About 30 Seconds. Let Cool Slightly. |
|
4
Done
|
Whisk Together Eggs, Milk and Remaining 1/8 Teaspoon Salt and Pepper. Spread the Mushroom Mixture in an Even Layer in the Pie Dish, and Top With an Even Layer of the Cheese. Carefully Pour in Egg Mixture. Bake Until Firm Around the Edges but Still Wobbly in the Center, About 20 Minutes. Let Cool, and Serve Warm or at Room Temperature. |
