Baby Potato Crusted Quiche – Spinach & Mushroom (Edit recipe)

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Potatoes are a mainstay in my diet, and I'm always looking for new ways to incorporate them. After mastering my Hashbrown Crusted Asparagus Mushroom Quiche, I knew I wanted to create a quiche with a baby potato crust. Golden creamer potatoes work so well with this, as they are soft and delicious and get crispy from being boiled then baked. It's a great alternative to a traditional quiche crust, and it makes for a well-balanced meal with just one slice. This version uses a spinach and mushroom filling, but feel free to mix it up with your favorite quiche combinations.

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PREP TIME

25 minutes

COOK TIME

55 minutes to 1 hour

INGREDIENTS

17

Serves: 6

Ingredients

Potato Crust

Spinach & Mushroom Filling

1 Tbsp Extra Virgin Olive Oil
.5 Yellow Onion, thin sliced
8 oz Baby Bella Mushrooms, sliced
2 cup Baby Spinach, packed

Custard

5 Eggs
.75 cup Half and Half
.25 cup Whole Milk
0.5 tsp Kosher Salt
.25 tsp Black Pepper
1 cup Gruyere Cheese, shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F.
Add baby potatoes to a pot and cover with water. Place over high heat and bring to a boil. Once boiling, season with 2 Tbsp kosher salt and reduce heat and cook for 12 to 14 minutes. The potatoes are done when they're easily pierced with a fork.
Drain potatoes and let cool for a few minutes. Once cooled, transfer the potatoes to a 9-inch cake pan. Use the bottom of a drinking glass to press down and smash the potatoes, ensuring they are pressed evenly along the bottom and against the sides of the pan. If needed, grease the bottom of the glass to prevent sticking.
Brush the potato crust with 2 tsp. olive oil and bake in preheated oven for 15 minutes.
Meanwhile, prepare your Spinach and Mushroom Filling by heating 1 tablespoon olive oil in a large skillet over medium-high heat. Add in sliced yellow onion and sliced mushrooms and cook for about 5 minutes, until onions are soft and translucent. Add in baby spinach and cook for another 2 to 3 minutes, until spinach is wilted.
Once potato crust has set in the oven, remove it and brush the bottom with Dijon mustard. Top with Spinach and Mushroom filling and use the back of a wooden spoon to evenly distribute.
Make the custard by adding 5 eggs, 3/4 cup half and half and 1/4 cup whole milk to a large bowl. Whisk together, and season with salt and pepper. Top with gruyere cheese, and pour onto the spinach and mushroom filling.
Carefully return the pan to the oven and bake for 25 to 28 minutes, until the center is set. Let cool for 10 minutes, slice and serve.

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Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	8 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	11 g
Sodium:	1245 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.