This recipe is some really good eats, one that Amy made for us back in June when we got to Minnesota for the summer. Vegetarian spinach potato quiche is something that needs to be eaten on a regular basis!
If you are already proficient at making a nice flaky pie crust, you’ve got this recipe nailed. The crust is the hardest part to this and Amy has always been the flaky crust champion of our household. I tried to describe how she makes it so good, in the instructions below. Keeping the dough dry but still malleable is the key to flaky crust. The resting time in the refrigerator helps too.
The ingredients are for one quiche, but we made two. Might as well since it is so good as leftovers. Cut off a slice and have it for breakfast or lunch. Just reheat in the microwave.
When Amy made this for us the first time, I wasn’t so sure I’d like potatoes in a quiche, but it is really good. Give this tasty vegetarian spinach potato quiche a try…I’m sure you will love it!
Ingredients
Crust
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 8 tbsp butter , cold
- 4 to 5 tbsp ice water
Quiche filling
- 2 small to medium red potatoes , thinly sliced
- 5 oz . fresh spinach
- 1 tbsp olive oil
- 2 lg garlic cloves , minced
- 4 lg. eggs
- 1 1/3 cups whole milk
- 1/2 tsp salt
- 1 to 1 1/2 oz. coarse grated and/or shaved Parmesan cheese
Instructions
Crust
- In a large bowl, mix together flour, salt, and sugar
- Slice cold butter into thin pieces and add to the flour
- Use a pastry cutter to break down the butter and incorporate it into the flour, until approximately pea size bits are formed.
- Add 4 tbsp ice cold water and use a fork to blend and moisten the flour, being careful to not breakdown the butter pieces.
- Grab a small handful of the dough and squeeze together. The dough should just barely hold together.
- Add additional water 1 or 2 tsp at a time if too dry.
- Wrap dough in plastic wrap and refrigerate 30 mins while preparing the rest of the ingredients..
- Remove dough from the refrigerator and roll out on a floured surface until large enough to fit a 9 inch pie plate.
- Place the dough in the pie plate and crimp the edges
Quiche filling
- Preheat oven to 425°
- In a large skillet, on medium heat, add olive oil, minced garlic, and spinach; stir the spinach until it's wilted, 3 to 4 mins.
- Place potato slices in a microwave safe bowl and microwave 2 to 3 minutes, until the slices are softened, then let cool slightly.
- Arrange a layer of potato slices in the crust, followed by the wilted spinach.
- In a medium sized bowl, mix the eggs, milk and salt, then pour over the spinach and potatoes in the crust.
- Add a layer of grated Parmesan cheese. (Amy says that you can put some cheese on the potatoes too, and that shaved cheese is a nice flavor treat when bitten into).
- Place in oven, 40 to 50 mins until nicely browned and the eggs are set.
- Let cool 10 mins then slice and serve.
This sounds delicious. Can I make it in advance, or does this need to be served right after baking?
Hi Frauke. Well, I’m not sure about reheating the whole thing, the eggs might get watery. It reheats well enough as individual pieces in the microwave. It could probably be served at room temp instead of hot, and you might do better with that. To do the dish in advance, I make each part ahead of time; freeze the uncovered crust in the pie plate, then, take it out of the freezer and cover well and put back into the freezer. Cook the veggies ahead and mix the eggs ahead, then keep covered in the frig. Then you just put the veggies and eggs in the frozen crust and bake it as written when it’s time to serve.
This is a wonderful recipe. This quiche was made with eggs from Amy’s backyard chickens and we had it with a salad of greens from her garden–all of it was oh, so delicious!