Click on serving size to scale this recipe
Servings: 8 slices
Calories: 182kcal
Mediterranean Quiche with Spinach
Equipment
Scale this Recipe slices
Ingredients
- 1 1/2 tablespoons olive oil divided
- 3 to 4 medium potatoes shredded which will make about 3 cups
- 1/2 cup onion chopped
- 6 eggs
- 1/4 cup whole milk
- 1 teaspoon dried oregano
- 2 cups baby spinach roughly chopped
- 1/2 cup sun-dried tomatoes
- 1/4 cup kalamata olives sliced
- 1/4 cup feta cheese crumbles
Instructions
The Hashbrown Crust
- Pre-heat the oven to 400 degrees. Coat a 9 inch pie plate with 1 tablespoon olive oil
- Shred 3 to 4 medium potatoes using a hand grater or food processor. Place the potatoes into a bowl with cold water; soak for 30 minutes. Drain the water from the potato shreds and wrap them in a kitchen towel or cheesecloth to squeeze excess moisture out.
- Unwrap the potato shreds and spread them into the prepared pie plate with a spatula or your hands, and press down to form the crust.
- Spread 1/2 tablespoon olive oil over the top of the potato crust with a pastry brush and place the crust into the oven; bake until the potatoes begin to turn brown - about 20 minutes.
The Filling
- While the crust is baking, chop a 1/2 cup onion chopped, 2 cups baby spinach, 1/2 cup sun-dried tomatoes and 1/4 cup kalamata olives.
- Whisk 6 eggs, 1/4 cup whole milk1 teaspoon dried oregano together.
- Once the crust has finished baking, remove it from the oven and reduce the heat to 375 degrees f.
- Top the cooked crust with spinach, olives, sun-dried tomatoes, onions and 1/4 cup feta cheese crumbles.
- Pour the egg mixture over the ingredients in the pie plate.
- Bake until set; about 30 to 40 minutes.
Video
Notes
TIPS:
Insert a knife about one inch from the center of the quiche to test for doneness. If the knife comes out clean the quiche is cooked.
Allow 5 to 10 minutes for the quiche to cool off before serving.
Make Ahead Instructions
This quiche can easily be prepped ahead to save time.
Prepare the crust: Make the crust by following the recipe instructions above. Let it cool completely. Cover and refrigerate for up to 2 days.
Prepare the filling: Chop the spinach, olives, onions, and sun-dried tomatoes and store them in an airirtight container in the refrigerator for up to 2 days.
Bake: Remove the crust from the refrigerator. Whish together eggs and seasonings. Stir in the filling ingredients and pour into the crust and bake.
Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 218mg | Potassium: 556mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1036IU | Vitamin C: 26mg | Calcium: 88mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Tried this recipe?Leave a comment and a star rating to let us know how it was!