Cheesy Spinach and Tomato Quiche

Cheesy Spinach and Tomato Quiche

You guys, this quiche is a TOTAL surprise.  And it has a big, low-fat surprise inside…

The crust for this bad boy?  POTATOES.  PO-TAY-TOES.  As in the ever so starchy, often boring, but extremely versatile root veggie.  I’m not promising you’ll never crave a pastry crust again but…well, if you’re like me you won’t.

And by like me I mean if you love butter and salt and flour and all the things that go into a pastry crust but the crust itself just doesn’t make you want to mambo.  Unless it’s in a huge slice of apple pie with ice cream and salted caramel on the top.

Ingredients

  • 1 whole Russet potato, peeled and sliced into very thin rounds (if your potatoes are small you may need two)
  • 8 whole eggs
  • 1/4 cup milk
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 Roma tomatoes, washed and cut into thin rounds
  • 3 cups tightly packed fresh baby spinach
  • 1/2 cup cubed cheese – the key is to choose a salty cheese.  I used White Vermont Cheddar, but feta, asiago, extra parmesan, or your favorite would be good
  • 1/4 cup shredded parmesan cheese
Read the whole recipe on Heather's Dish