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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 4.9 g
  • Cholesterol: 83.3 mg
  • Sodium: 287.5 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 8.2 g

View full nutritional breakdown of "Cook Yourself Thin" Mushroom and Spinach Quiche with Potato Crust calories by ingredient
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"Cook Yourself Thin" Mushroom and Spinach Quiche with Potato Crust

Submitted by: GMEISSNE1

Introduction

1/2 pound Yukon Gold potatoes, peeled and shredded
3 1/4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
8 ounces white mushrooms, sliced
5-ounce bag baby spinach
3 large eggs
1 cup skim milk
1 ounce Gruyere or cheddar cheese, shredded in a food processor or on the large holes of a grater
1/2 pound Yukon Gold potatoes, peeled and shredded
3 1/4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
8 ounces white mushrooms, sliced
5-ounce bag baby spinach
3 large eggs
1 cup skim milk
1 ounce Gruyere or cheddar cheese, shredded in a food processor or on the large holes of a grater

Number of Servings: 8

Ingredients

    1/2 pound Yukon Gold potatoes, peeled and shredded
    3 1/4 teaspoons olive oil
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 onion, diced
    8 ounces white mushrooms, sliced
    5-ounce bag baby spinach
    3 large eggs
    1 cup skim milk
    1 ounce Gruyere or cheddar cheese, shredded in a food processor or on the large holes of a grater

Directions

1. Preheat oven to 400 degrees.

2. Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake 20 minutes. Let cool.

3. Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.

4. Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.




Number of Servings: 8

Recipe submitted by SparkPeople user GMEISSNE1.






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Member Ratings For This Recipe

  • Looking forward to making this today. Sounds delicious. - 4/24/11

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  • Really good. Allows for other fillings, as well. A keeper! - 4/20/11

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  • This one proved a big hit with the family; we all went for seconds, LOL. - 2/13/11

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  • This was delicious! I used shitake mushrooms and the red potatoes I had on hand, and Swiss cheese. Definitely a keeper! - 1/24/11

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  • Very tasty. I did have problems getting it cooked. I had it in the oven for about 40 minutes and it produced a lot of liquid. I will still make it again. - 11/25/10

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  • This was very good! My husband wants me to make it again. - 2/17/10

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  • My 9 inch pie pan only held about 2 eggs worth...it was good, I will make it again. I added some diced ham that I had on hand. - 1/7/10

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  • Delicious! - 11/10/09

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  • this was excellent, I added baby bella mushrooms which gave it a really good flavor! - 11/5/09

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  • I tried this tonight & had a very hard time getting it to cook all they way through. I ended up having to stick it in the microwave for 5 minutes to get the middle cooked. I'm wondering if I should have drained the water from the potatoes better? The flavor was yummy! - 6/20/09

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  • This is really delicious and the potato crust was very tasty while being healthier than a pastry crust.
    I didn't have the exact ingredients on hand so I ended up using broccoli in place of mushrooms and omitting the spinach. I added fresh garlic and white pepper. I will definitely make this again. - 6/18/09

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  • 0 of 1 people found this review helpful
    This sounds YUMMY ......Will try it over the weekend - 6/17/09

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  • 0 of 1 people found this review helpful
    This sounds absolutely fabulous, has all of my favorite things. - 6/16/09

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