SPINACH QUICHE with POTATO CRUST
4 eggs……………………………………………………1 cup milk
1 10 oz pack of frozen spinach, thawed & squeezed dry
2 TB flour………………..………………………………1 tsp. crushed or minced garlic
1-1/2 cups mozzarella or Italian blend cheese, grated
1 tsp. Kosher or sea salt……………………………...1/2 tsp. black pepper
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POTATO CRUST:
3-4 cups coarsely shredded uncooked potatoes (about 2-3 large ~ here I used 1 Russet and 2 larger red potatoes, with peels left on)
1/2 cup chopped onion ………………………………... 1 egg, lightly beaten
1/2 cup all-purpose flour………………………………..1 tsp. Kosher salt
2 TB. softened butter, melted
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Preheat oven to 400. Spray a deep 9” pie pan or spring-form pan with non-stick baking spray. If using a spring-form pan, put it on a rimmed baking rack to catch any leaks during baking.
In a large bowl, combine crust ingredients(except butter); press into the pan tightly, and about 1” to 1-1/2” up the sides. Brush with the melted butter. Bake at 400° for 20-35 minutes, until light golden and crusty. Remove from oven; reduce heat to 350°.
Meanwhile, in a large mixing bowl whisk together flour, salt and eggs. Add milk and whisk to blend. Stir in the thawed spinach, garlic and grated cheese.
Pour the spinach-egg mixture into the baked potato crust. Put back into the (now) 350 degree oven. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for at least 5 minutes before removing the sides of spring-form pan, and cutting into wedges to serve. Serves 6-8
This is good with a fruit salad (especially citrus fruits)