Spinach Quiche with Potato Crust
I love this recipe because it is great to use up leftover mashed potatoes and vegetables, especially the day after a big meal. You can substitute sweet Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 4 large eggs
- 2 tablespoons olive oil divided
- 1 cup 2% milk
- 8 ounces sliced fresh mushrooms
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosema crushed
- 1 package (24 ounces) refrigerated mashed potatoes
- 5 ounces frozen chopped spinach thawed and squeezed dry (about 1/2 cup)
- 6 cup bacon bits
- Carbohydrate 3.25345905083529 g
- Cholesterol 466.326 mg
- Fat 26.9686221006187 g
- Fiber 0.821441230773723 g
- Protein 26.9412248467655 g
- Saturated Fat 10.1635575549889 g
- Serving Size 1 1 servings. (166g)
- Sodium 790.051387800296 mg
- Sugar 2.43201782006157 g
- Trans Fat 3.3516311473415 g
- Calories 363 calories
Preheat oven to 350degrees. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
