Grated potatoes are a substitute for the high fat butter crusts used in traditional quiche. You can serve this hearty dish for breakfast, brunch, as an hors d’ouevre or even for dinner. If your kids like eggs then they will gobble this up. And it is a great way to sneak in loads of veggies. The last time I made it, my son asked if I could make it for dinner every night!
Ingredients:
- 1 1/2 cups grated potatoes (about 3 small)
- 1/4 cup chopped onion
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 1 cup broccoli florets, chopped
- 3/4 cup light mayonnaise
- 3/4 cup milk
- 7 eggs, lightly beaten
- 8 ounces shredded Cheddar cheese
- 4 ounces feta or goat cheese
Directions:
- Preheat oven to 400 degrees F. Line a cookie sheet with foil.
- Spread grated potatoes on the bottom of a greased quiche pan or pie plate. Bake until slightly browned, about 12 minutes. Set aside to cool.
- Saute onions, spinach, mushrooms and broccoli in a frying pan over medium heat until softened, about 7 minutess. Remove from heat.
- In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs.
- Layer spinach mixture and cheese over the potato crust. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 25 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
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