Leek Mushroom Spinach Quiche with Crispy Potato Crust
Leek Mushroom Spinach Quiche with Crispy Potato Crust
Ingredients
For the Crispy Potato Crust
- 5 potatoes, medium, scrubbed clean
- olive oil, as needed
- salt, to taste
- black pepper, to taste
For the Quiche Filling
- 3 leeks, medium, white and light green parts, sliced into 1/4-inch rounds
- 16 ounces mushrooms, sliced
- 10 1/2 ounces fresh spinach, washed and roughly chopped
- 2 tablespoons olive oil, for frying
- 1 red onion, small, thinly sliced into rounds
- 4 eggs, large
- 1 cup heavy cream, 16% fat
- 1/2 cup grated Parmesan cheese, optional
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9-inch tart pan or pie dish.
⏱️ 5 min•🌡️ 400
- 2
Prepare the potatoes for the crust: Prick the potatoes several times with a fork. Bake them directly in the preheated oven for 15-20 minutes, or until just tender enough to mash. Alternatively, microwave them until tender. Once cooked, let them cool slightly, then scoop the flesh directly into the prepared tart pan. Mash the potatoes evenly across the bottom and up the sides of the pan to form a crust. Drizzle generously with olive oil, and season with salt and pepper.
⏱️ 25 min•🌡️ 400
- 3
Bake the potato crust: Return the potato crust to the oven and bake for 15-18 minutes, or until golden brown and crispy. Remove from oven and set aside.
⏱️ 18 min•🌡️ 400
- 4
While the crust is baking, prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Add the sliced mushrooms and continue to cook for another 5-8 minutes, until the mushrooms have released their liquid and are browned.
⏱️ 15 min
- 5
Add the chopped spinach to the skillet with the leeks and mushrooms. Cook for 2-3 minutes, stirring frequently, until the spinach has wilted down. Remove the skillet from the heat and set aside.
⏱️ 3 min
- 6
In a medium bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese (if using). Season generously with salt and pepper to taste.
⏱️ 2 min
- 7
Assemble the quiche: Spread the sautéed leek, mushroom, and spinach mixture evenly over the crispy potato crust. Pour the egg and cream mixture over the vegetables. Arrange the thinly sliced red onion rounds decoratively on top of the quiche.
⏱️ 5 min
- 8
Bake the quiche: Reduce the oven temperature to 375°F. Bake for 30-35 minutes, or until the quiche is set in the center and the top is golden brown. A knife inserted near the center should come out clean.
⏱️ 35 min•🌡️ 375
- 9
Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the quiche to set completely and makes for cleaner slices.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Leek Mushroom Spinach Quiche with Crispy Potato Crust
Ingredients
For the Crispy Potato Crust
- 5 potatoes, medium, scrubbed clean
- olive oil, as needed
- salt, to taste
- black pepper, to taste
For the Quiche Filling
- 3 leeks, medium, white and light green parts, sliced into 1/4-inch rounds
- 16 ounces mushrooms, sliced
- 10 1/2 ounces fresh spinach, washed and roughly chopped
- 2 tablespoons olive oil, for frying
- 1 red onion, small, thinly sliced into rounds
- 4 eggs, large
- 1 cup heavy cream, 16% fat
- 1/2 cup grated Parmesan cheese, optional
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9-inch tart pan or pie dish.
⏱️ 5 min•🌡️ 400 - 2
Prepare the potatoes for the crust: Prick the potatoes several times with a fork. Bake them directly in the preheated oven for 15-20 minutes, or until just tender enough to mash. Alternatively, microwave them until tender. Once cooked, let them cool slightly, then scoop the flesh directly into the prepared tart pan. Mash the potatoes evenly across the bottom and up the sides of the pan to form a crust. Drizzle generously with olive oil, and season with salt and pepper.
⏱️ 25 min•🌡️ 400 - 3
Bake the potato crust: Return the potato crust to the oven and bake for 15-18 minutes, or until golden brown and crispy. Remove from oven and set aside.
⏱️ 18 min•🌡️ 400 - 4
While the crust is baking, prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Add the sliced mushrooms and continue to cook for another 5-8 minutes, until the mushrooms have released their liquid and are browned.
⏱️ 15 min - 5
Add the chopped spinach to the skillet with the leeks and mushrooms. Cook for 2-3 minutes, stirring frequently, until the spinach has wilted down. Remove the skillet from the heat and set aside.
⏱️ 3 min - 6
In a medium bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese (if using). Season generously with salt and pepper to taste.
⏱️ 2 min - 7
Assemble the quiche: Spread the sautéed leek, mushroom, and spinach mixture evenly over the crispy potato crust. Pour the egg and cream mixture over the vegetables. Arrange the thinly sliced red onion rounds decoratively on top of the quiche.
⏱️ 5 min - 8
Bake the quiche: Reduce the oven temperature to 375°F. Bake for 30-35 minutes, or until the quiche is set in the center and the top is golden brown. A knife inserted near the center should come out clean.
⏱️ 35 min•🌡️ 375 - 9
Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the quiche to set completely and makes for cleaner slices.
⏱️ 15 min