Quiche with potato crust

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.8
  • Total Fat: 6.0 g
  • Cholesterol: 144.4 mg
  • Sodium: 224.9 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.6 g

View full nutritional breakdown of Quiche with potato crust calories by ingredient
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The potatoes makes a great crust and the quiche has lots of stuffing in it. The potatoes makes a great crust and the quiche has lots of stuffing in it.
Number of Servings: 6


    1 plum tomato
    Spinach, fresh, 2 cup
    HEB fully cooked bacon, 2 serving
    Subway, Bacon (2 strips), 4 serving
    *Potato, raw, 2 small (1-3/4" to 2-1/2" dia.)
    Onions, raw, .33 cup, chopped
    Egg, fresh, 5 medium
    Milk, nonfat (skim milk), 0.5 cup
    Kraft Shredded 2% Mexican Four Cheese blend, 0.25 cup


Set oven to 450 degrees.
Grease pie plate. Thinly slice potatoes and place around edges of pie plate. Put pie pan in the oven to cook potatoes for 15 minutes.
Cook spinach and onions together. Cook 8 pieces of bacon in the microwave. Chop up and add to spinach and onions. Cut up tomato and add it to the mix too. Cool down the ingredients. ( I put it in the freezer to do it quickly.) While that is cooling, mix eggs together and then add the milk. Mix well.

Take pan with potatoes out of the oven. Add the spinach, onion, bacon, and tomato mix on top of the potatoes. Pour the egg mix on top of the vegetables. I poked the vegetables to make sure the egg sunk into the pie plate.
Put the pie plate on a cookie sheet and put in the oven. Cook for about 45 minutes or until the center is done.

Serving Size: 6 slices from a pyrex pie dish

Number of Servings: 6

Recipe submitted by SparkPeople user MELITOD.

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