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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 0.2 g
  • Cholesterol: 1.3 mg
  • Sodium: 178.4 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Spinach Quiche with Potato Crust calories by ingredient
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Spinach Quiche with Potato Crust

Submitted by: WABTCZN


Number of Servings: 8

Ingredients

    1 medium baking potatoes thinly sliced
    1 large onion, sliced
    1 - 10oz pckg frozen spinach, thawed and chopped
    2 cups fat-free egg substitue
    2 TBS flour
    1-1/2 cups fat free liquid creamer
    1/4 cup fat free cheddar or mazzarella cheese
    1 clove garlic pressed

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Directions

for potato crust, preheat oven to 400F.
Cover a large baking sheet with foil, and coat with non stick cooking spray. Arange potatoes in rows, slightly overlatpping. Mist with spray, and bake for 10 minutes or until golden. Remove potatoes from oven, and reduce the temp to 350F.
Rearange potatoes into 10" deep-dish pie plate treated with spray. Overlap sliced on the sides so that potatoes stick out above the edge.

In large nonstick skillet, add onions, cover and cook over medium heat, stirring occasionally for 6 minutes or until golden. If needed add water in tsp increments to prevent sticking. Add spinach and cood for about 2 minutes or until spinach is hot.
In a large bowl, combine the egg substitue, creamer, flouer and garlic. Whisk to combine. Add the 3/4 cheese, onions, and spinach. Mix to combine, and pour into prepared pie pan. Sprinkle with remaining cheese.
Bake fo 40 minutes or until done. Knife should come out clean when inserted into the center.
Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user WABTCZN.





TAGS:  Vegetarian Meals |

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