Potato-Crusted Spinach Quiche |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Usually quiche crust is made from butter and flour. This version uses shredded potatoes, which cuts fat and calories and ups the amount of Resistant Starch. Ingredients:
1 tablespoon olive oil, divided |
1 (20-ounce) package refrigerated shredded potatoes (about 3 1/2 cups) |
1 large egg white, whisked |
1 tablespoon all-purpose flour |
1/2 teaspoon salt |
6 ounces fresh spinach |
1/4 cup chopped onion |
2 tablespoons water |
6 large eggs |
1/4 cup part-skim ricotta cheese |
1/4 teaspoon freshly ground black pepper |
2 ounces swiss cheese, shredded (about 1/2 cup) |
1 ounce canadian bacon, finely chopped |
Directions:
1. Preheat oven to 400°. Coat inside of a 9-inch deep-dish pie plate with 1 teaspoon olive oil; set aside.
2. Combine potatoes and egg white in a large bowl; toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.
3. While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 2 minutes or until spinach begins to wilt; drain. Place spinach mixture in a colander, and squeeze to drain; coarsely chop, and set aside.
4. Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Add black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.
5. Pour egg mixture over potato crust; spread with the back of a spoon to distribute evenly, leaving a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 5055 minutes, until puffed and golden. Cool on a wire rack 1015 minutes before serving. Slice into 4 equal pieces and serve.
|
|