Potato crusted spinach quiche.

 

Last Sunday I had a conversation with someone who was very enthusiastic about potatoes. This made me look for other uses of this traditional (and boring) Belgian side dish, because honestly, I am not a big fan of plain boiled potatoes.
So I made this potato crusted quiche with spinach. Much healthier than the traditional pie crust.

Ingredients:

  • 4 – 5 regular sized potatoes
  • 500 g fresh spinach
  • 2 banana shallots, finely chopped
  • 2 cloves of garlic, chopped
  • 3 spring onions, in thin slices
  • 75 g grated Emmentaler cheese
  • 1 slice of smoked bacon 100 g
  • 3 tbsp. pine nuts
  • 6 medium sized eggs
  • 50 ml milk
  • 1 tbsp. dried oregano
  • Himalayan Salt
  • Black Pepper
  • Freshly grated nutmeg
  • Olive oil
  • OPTIONAL
    1 tbsp. Homemade vegetable stock powder

Method:

  • Preheat the oven to 200°C.
  • Peel the potatoes, then thinly slice them with a mandoline.
  • Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt and  ¼ teaspoon of black pepper and toss with your hands or a spoon to coat.
  • Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
  • Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
  • Remove the spinach stems. Tear the leaves into large pieces and wash the spinach. Drain.
  • In a large skillet, heat some olive oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard.
  • Sauté the chopped shallots in the same skillet until it is soft.
  • In a large skillet, heat some olive oil over medium heat, add the garlic and stir until it begins to turn golden, about 3 minutes. Remove the garlic and discard.
  • Remove from the heat and let cool for a bit.
  • Cut the slice of bacon into small pieces of bacon 2 cm long and about 5 mm wide. Heat a non-stick skillet and roast until crispy and brown. Drain on paper towels. In the same skillet, place the pine nuts and roast them until they are golden brown.
  • In a medium bowl, whisk together the eggs, milk, green onions,  oregano, cheese, a pinch of nutmeg, a tsp.of salt and some pepper.
  • I also add a tbsp. of homemade vegetable stock powder (nothing more than dehydrated and ground up vegetables), but this is really not necessary.
  • Add the cooled down spinach, bacon and pine nuts to the egg mixture and pour this over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
  • Bake the quiche for 35 minutes, or until the eggs are set and the potatoes are brown.

 

potato crusted spinach quiche

 

NOTE

Homemade vegetable stock powder is much better than the one you buy at the store. You can be in control of the ingredients you use, it’s 100% natural, free of preservative and has no sodium. It’s made with fresh vegetables and herbs blended together.