Spinach Quiche
with Potato Crust
For Potato Crust:
- 2 cups firmly-packed shredded potatoes
- 3/4 tsp. kosher salt
- 1 large egg, lightly beaten
- 1/4 cup grated onion
- 1 tsp. canola oil
- Preheat oven to 400 degrees F.
- Spray a 10-inch pie plate with nonstick cooking spray.
- Place potatoes and salt in a colander in the sink and
allow to drain for 20 minutes. - Press down on the potatoes with paper towels to
squeeze out the excess moisture. - Combine potato mixture, egg, and grated onion in a
medium mixing bowl. - Press into the bottom and up the sides of the prepared
pie plate. Bake 20 minutes. - Brush the top of the crust lightly with canola oil and
bake another 15 to 20 minutes until the crust is lightly
golden. - Do not overbake. Reduce oven temperature to 350.
For Quiche:
- 1 10 oz. package frozen spinach, thawed
- 3 egg whites
- 1 large egg
- 1/2 cup low-fat ricotta cheese
- 4 oz. feta cheese
- 1/2 cup parmesan cheese
- Meanwhile, squeeze moisture out of the spinach in a
kitchen towel. - In a large mixing bowl, beat the egg whites and egg.
- Add the ricotta and feta cheeses and the spinach. Mix well.
- Pour the spinach mixture into the prepared potato crust.
- Top with the parmesan cheese.
- Bake 30 to 45 minutes (at 350) until the quiche is browned.
- Remove from the oven and allow the quiche to cool at least
15 minutes. This cooling/resting time is important because it
allows the quiche to set. If you cut the quiche too
early, it will be runny.
Makes 6 servings.
Per serving: 244 calories, 9 g fat (5 g saturated fat), 96 mg cholesterol,
26 g carbohydrate, 4 g fiber, 15 g protein, 115% vitamin A, 41% vitamin C,
29% calcium, 14% iron