Try a delicate spinach quiche made with a potato crust for your next Sunday brunch. Serve with a side of fruit and mimosas for the perfect mid-morning treat.Quiche crust is usually made from butter and flour. This version is made with shredded potatoes, which cuts fat and calories, and ups the Resistant Starch factor.

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Credit: Jim Bathie

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.

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  • 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°.

  • While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on 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.

  • Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.

  • Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.

Source

The CarbLovers Diet

Nutrition Facts

380 calories; fat 17g; saturated fat 6g; mono fat 7g; poly fat 2g; protein 20g; carbohydrates 37g; fiber 6g; cholesterol 340mg; sodium 720mg; resistant starch 1.4g.
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