Potato-Crusted Spinach Quiche

Potato-Crusted Spinach Quiche
Photo by Jim Bathie

Ingredients

  • ¼ cup chopped onion
  • 2 ounces Swiss cheese, shredded (about 1/2 cup)
  • 6 large eggs
  • 6 ounces fresh spinach
  • 1 teaspoon salt
  • 1 (20-ounce) package shredded potatoes (about 3 1/2 cups)
  • Freshly ground black pepper
  • + 6 more ingredients
    • 1 tablespoon all-purpose flour
    • 1 tablespoon olive oil, divided
    • 2 tablespoons water
    • 1 ounce Canadian bacon, finely chopped
    • ¼ cup part-skim ricotta cheese
    • 1 large egg white, whisked

1. Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside. 2. 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 remain...

View full recipe at My Recipes

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