Crustless Potato, Spinach, and Mushroom Quiche
Crispy potatoes take the place of a traditional pastry crust for this nutrient-packed quiche, while balsamic-roasted mushrooms, sun-dried tomatoes and spinach add flavor and fiber to every bite. Be sure to keep the skins on the golden potatoes for an even bigger fiber boost that keeps blood sugars nice and steady!
Ingredients
- 8 Ounces Alsum yellow potatoes, thinly sliced
- 1 Tablespoon Olive oil
- 2 Teaspoons Dried thyme, divided
- 1 Teaspoon Dried rosemary
- 10 Ounces Button mushrooms, coarsely chopped
- 1 Teaspoon Balsamic vinegar
- 2 Cups Baby spinach
- 3 Large Eggs
- 2 Cups 1% milk
- 2 Ounces Goat cheese, crumbled
- 1/2 Cup Julienned sun-dried tomatoes
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the potatoes with oil, 1 teaspoon of the thyme, and rosemary. Arrange the potatoes on the bottom of a large oven-safe skillet or baking dish. Bake the potatoes for 10 to 15 minutes, or until they soften and start to crisp.
- Meanwhile, combine the remaining 1 teaspoon of thyme and the mushrooms in a large skillet over medium-high heat. Cook the mushrooms for about 5 minutes, or until the mushrooms are brown and most of their liquid has evaporated. Stir in the vinegar. Add the spinach and cook it for 3 to 4 minutes, stirring constantly, until it is wilted. Remove the mushrooms and spinach from the heat and set them aside.
- Remove the crust from the oven and turn it down to 325°F.
- In a large bowl, whisk together the eggs and milk. Add the mushroom and spinach mixture into the potato-lined skillet and bake the quiche for 25 minutes, or until the eggs are set and no longer runny in the center.
Notes
Storage: This quiche will keep in an airtight container in the refrigerator for up to 5 days.
Tip: Be sure to purchase packaged julienned sun-dried tomatoes, not the jarred variety that are packed in oil.
Nutrition
Serving: 4gCalories: 322kcalCarbohydrates: 25gProtein: 22gFat: 16gSodium: 218mgFiber: 3gSugar: 12g