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


  1. Preheat oven to 400 degrees F.
  2. Spray a 10-inch pie plate with nonstick cooking spray.
  3. Place potatoes and salt in a colander in the sink and
    allow to drain for 20 minutes.
  4. Press down on the potatoes with paper towels to
    squeeze out the excess moisture.
  5. Combine potato mixture, egg, and grated onion in a
    medium mixing bowl.
  6. Press into the bottom and up the sides of the prepared
    pie plate. Bake 20 minutes.
  7. Brush the top of the crust lightly with canola oil and
    bake another 15 to 20 minutes until the crust is lightly
  8. 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


  1. Meanwhile, squeeze moisture out of the spinach in a
    kitchen towel.
  2. In a large mixing bowl, beat the egg whites and egg.
  3. Add the ricotta and feta cheeses and the spinach. Mix well.
  4. Pour the spinach mixture into the prepared potato crust.
  5. Top with the parmesan cheese.
  6. Bake 30 to 45 minutes (at 350) until the quiche is browned.
  7. 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


Recipe found at Healthy Cooking

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