Potato Crust Leek Mushroom Spinach Quiche
Potato Crust Leek Mushroom Spinach Quiche
Ingredients
For the Potato Crust
- 5 potatoes, medium, cooked and cooled (boiled or baked with skins on)
- 2 tablespoons olive oil, for drizzling on crust
- 1/2 teaspoon salt, or to taste, for potato crust
- 1/4 teaspoon black pepper, freshly ground, or to taste, for potato crust
For the Vegetable Filling
- 3 leeks, medium, sliced into 1/4-inch rounds, white and light green parts only
- 16 ounces mushrooms, sliced
- 10 1/2 ounces fresh spinach, washed, tough stems removed, roughly chopped
- 2 tablespoons olive oil, for sautéing vegetables
- 1/2 red onion, medium, thinly sliced into rounds, for topping
For the Egg Custard
- 4 eggs, large
- 1 cup heavy cream, 16% fat
- 1/2 cup Parmesan cheese, grated, optional
- 1/2 teaspoon salt, or to taste, for egg custard
- 1/4 teaspoon black pepper, freshly ground, or to taste, for egg custard
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch fluted quiche or tart pan.
⏱️ 5 min•🌡️ 375
- 2
Arrange the cooked and cooled potatoes evenly over the bottom and up the sides of the prepared quiche pan. Using the bottom of a glass or a potato masher, firmly press the potatoes to form an even crust. Drizzle the 2 tablespoons of olive oil over the potato crust and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 10 min
- 3
Bake the potato crust for 20-25 minutes, or until golden brown and crispy. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375
- 4
While the crust is baking, prepare the vegetables for the filling. Slice the leeks into 1/4-inch rounds, slice the mushrooms, and roughly chop the fresh spinach.
⏱️ 10 min
- 5
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 cook for another 5-7 minutes until tender and their liquid has evaporated. Finally, add the chopped spinach and sauté until just wilted, about 2-3 minutes. Remove from heat.
⏱️ 15 min
- 6
In a medium mixing bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional grated Parmesan cheese until well combined and smooth.
⏱️ 5 min
- 7
Spread the sautéed leek, mushroom, and spinach mixture evenly over the pre-baked potato crust in the tart pan. Pour the egg custard mixture over the vegetables, ensuring it is distributed evenly. Arrange the thinly sliced red onion decoratively on top of the quiche.
⏱️ 10 min
- 8
Return the quiche to the oven and bake for 30-40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375 - 9
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the custard to fully set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Crust Leek Mushroom Spinach Quiche
Ingredients
For the Potato Crust
- 5 potatoes, medium, cooked and cooled (boiled or baked with skins on)
- 2 tablespoons olive oil, for drizzling on crust
- 1/2 teaspoon salt, or to taste, for potato crust
- 1/4 teaspoon black pepper, freshly ground, or to taste, for potato crust
For the Vegetable Filling
- 3 leeks, medium, sliced into 1/4-inch rounds, white and light green parts only
- 16 ounces mushrooms, sliced
- 10 1/2 ounces fresh spinach, washed, tough stems removed, roughly chopped
- 2 tablespoons olive oil, for sautéing vegetables
- 1/2 red onion, medium, thinly sliced into rounds, for topping
For the Egg Custard
- 4 eggs, large
- 1 cup heavy cream, 16% fat
- 1/2 cup Parmesan cheese, grated, optional
- 1/2 teaspoon salt, or to taste, for egg custard
- 1/4 teaspoon black pepper, freshly ground, or to taste, for egg custard
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch fluted quiche or tart pan.
⏱️ 5 min•🌡️ 375 - 2
Arrange the cooked and cooled potatoes evenly over the bottom and up the sides of the prepared quiche pan. Using the bottom of a glass or a potato masher, firmly press the potatoes to form an even crust. Drizzle the 2 tablespoons of olive oil over the potato crust and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 10 min - 3
Bake the potato crust for 20-25 minutes, or until golden brown and crispy. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375 - 4
While the crust is baking, prepare the vegetables for the filling. Slice the leeks into 1/4-inch rounds, slice the mushrooms, and roughly chop the fresh spinach.
⏱️ 10 min - 5
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 cook for another 5-7 minutes until tender and their liquid has evaporated. Finally, add the chopped spinach and sauté until just wilted, about 2-3 minutes. Remove from heat.
⏱️ 15 min - 6
In a medium mixing bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional grated Parmesan cheese until well combined and smooth.
⏱️ 5 min - 7
Spread the sautéed leek, mushroom, and spinach mixture evenly over the pre-baked potato crust in the tart pan. Pour the egg custard mixture over the vegetables, ensuring it is distributed evenly. Arrange the thinly sliced red onion decoratively on top of the quiche.
⏱️ 10 min - 8
Return the quiche to the oven and bake for 30-40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375 - 9
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the custard to fully set.
⏱️ 10 min