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.
- 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