Spinach Quiche with Sun-Dried Tomatoes

Spinach Quiche with roasted potato crust is a simple meatless meal perfect for a weekend breakfast or brunch or a meatless dinner. The hardest part is waiting for it to finish baking.

Quiche only sounds fancy. It is basically just eggs and milk mixed with whatever else you want to add. Mix everything up, pour it in a baked pie crust (thinly sliced potatoes roasted in our case), and then bake… for almost an hour… a very long hour.

You can make it ahead of time and reheat it in a 350° F oven until warmed through, about 30 minutes.

Spinach Quiche variations

Use whatever milk you want, dairy or non-dairy, low fat or cream. Just know that if you use low or nonfat milk it will not be as rich as if you use cream. 

I had a potato that needed to be used ASAP so I used that for the crust, even though quiche is traditionally made in a pie crust. To use a pie crust: prebake a 9” pie crust per recipe or package directions then proceed with the recipe.

Spinach Quiche Making Tips

Be sure to precook the meats and any vegetables you don’t want crunchy. The long low baking temperature just cooks the egg and melts the cheese. The crust and other ingredients do not cook much.

Do as I say not as I did for the video. Before adding the filling, place the pie tin on a baking sheet and put it on a middle oven rack that is pulled halfway out of the oven. THEN pour in the filling, and push the oven rack in gently. 

This will prevent the filling from sloshing over the edge of the pie pan as you try to put it in the oven, and makes it easier to get out of the oven without sticking your thumb on the crust and filling.

Spinach Quiche Ingredients

• 1 medium potato
• ½ tablespoon extra virgin olive oil (or your favorite oil)
• ½ cup yellow onion, chopped
• ½ tablespoon extra virgin olive oil (or your favorite oil)
• 2 cups fresh spinach leaves, roughly chopped
• 5 eggs (or equivalent egg substitute)
• 1 cup milk, half and half or cream (non dairy if you prefer)
• 1 cup Swiss cheese, grated (non dairy if you prefer)
• ¼ cup sun dried tomatoes, thinly sliced
• Salt and pepper to taste

Directions

1. Preheat oven to 425° F.
2. Slice the potato as thinly as you can without cutting your fingers. Coat with ½ tablespoon oil.
3. Lay out the potato slices in the bottom of a 9” pie pan, overlapping as needed to completely cover the bottom.
4. Bake at 425° until fork tender and beginning to brown lightly, about 10 minutes.
5. While the crust is baking, heat remaining olive oil in a small skillet over medium heat. Add onions and saute until beginning to brown lightly, about 5 minutes.
6. Add spinach to the skillet and cook until wilted, about 3-5 minutes.
7. In a medium bowl, lightly beat 5 eggs. Add milk, spinach and onions, cheese, sun dried tomatoes and salt and pepper. Mix together.
8. Remove pie crust from the oven and place on a baking sheet. Reduce oven heat to 325 degrees.
9. Pull the middle oven rack out halfway and place the baking sheet on it. Pour the filling into the crust. Gently slide the oven rack into the oven and the pan to the middle of the rack.
10. Bake until the center is set and no longer wiggles when you move the pan. Remove from the oven and let set a few minutes before serving. The filling will collapse once removed from the oven, don’t worry it’s supposed to happen.
11. Serve hot or at room temperature

Resources and Recipes

• Fennel and Sun-Dried Tomato Pasta – Fiber and Nutrients
• Maple Avocado Pie – No-Bake and Loaded with Vitamins
• Spaghetti Squash Pizza Crust – Low Carb Plus
• Organic Spinach – Superfood, Healthy, and Versatile
• Persimmon Nice Cream – Satisfies Your Sweet Tooth in a Healthy Way

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