Vegetarian spinach potato quiche is something that needs to be eaten on a regular basis! This recipe is some really good eats, one that Amy made for us back in June when we got to Minnesota for the summer.
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.
In this recipe though…the flavors are so good. It’s amazing how a few ingredients can taste like this.
Ingredients to Have on Hand
You’ll need ingredients for the crust: All-purpose flour, very cold butter, salt, sugar, and ice cold water.
Then for the quiche filling:
- 2 or 3 small red potatoes, thinly sliced
- 5 oz. fresh baby spinach
- olive oil
- 2 garlic cloves
- 4 eggs
- 1 1/3 cups whole milk
- 1 cup grated Parmesan cheese, 1 to 1 1/2 oz.
How to Make the Crust
For the crust, place all the dry ingredients into a large bowl. Cut the cold butter into pats and add to the flour. Use a pastry cutter to break down the butter into pea-sized pieces.
Add 4 tablespoons of ice-cold water and use a fork to mix this together. Grab some of the dough and squeeze it in your fist. This should just barely hold together. If it is still too dry and falls apart, add another teaspoon of ice water and mix that in. The dough should just be wet enough to kind of hold together when squeezed.
Lay the dough onto a piece of plastic wrap and form it into a large hockey puck, then completely cover with the plastic wrap and place in the refrigerator for 30 minutes.
This will allow the moisture from the water to fully soak into the flour. Take the dough out of the refrigerator and allow about 10 minutes to slightly warm up before rolling it into the finished crust.
When rolling the dough, toss some flour onto the work surface and also a little on the top of the dough. Just enough so that it doesn’t stick to the surface and your rolling pin. Roll to the desired diameter.
Making pie crust could be an all-day seminar with all the different techniques and ingredients. Here is Lauren from Tastes Better From Scratch and “How she makes her pie crust.”
I prefer to make pie crust in a food processor. Place the dry ingredients into the food processor then add the cold butter. Pulse 3 or 4 times so the butter starts to break down into small chunks. Stop pulsing before the butter gets to pea-size. Then add the 4 tablespoons of ice water and pulse a few more times to incorporate the liquid.
Take the top off the processor and check the dough by squeezing some in your hand. Again, add a bit more water if it is too dry. When finished, proceed to wrap it in plastic wrap.
Assembling the Quiche
Preheat your oven to 400° because you are about to bake your potato spinach quiche.
In a large skillet on medium heat add the olive oil, minced garlic, and the spinach. Toss the spinach with tongs to wilt. This should take 2 to 3 minutes. Then remove it from the heat.
Place the potato slices onto a large microwave-safe plate and microwave for 2 to 3 minutes until slightly softened. Let the potatoes cool and move them around a bit so they don’t all stick together. The starch in the potatoes tends to glue them together when warmed. The potatoes will be layered into the crust so it might not be a big problem.
Pro Tip: To get rid of some of the starch from the potatoes, soak the slices in water and swish them around. In a couple of minutes, the potatoes will give off much of their starchiness. Remove them from the water and pat dry with paper towels then proceed to microwave them.
Layer the potato slices on the bottom of the crust and they should be 2 or 3 slices deep. If you would like, you could shave some parmesan cheese over the potatoes for a nice salty parmesan crunch. Then, add the wilted spinach.
Mix the eggs, salt, and grated parmesan in a bowl, then pour it into the pie crust to cover the spinach. You can finish by microplanning a bit more cheese on the top.
Place the potato quiche into the oven for 40 to 50 minutes until browned and the eggs are set. Let it rest for 10 minutes before cutting into the quiche.
The ingredients in the recipe card are for one quiche, but I 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 vegetarian quiche 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!
Here are a few more tasty recipes to try:
- Orzo and Chicken Casserole
- Italian Vegetable Quiche
- Breakfast Hash with Bacon and Salami
- Creamy Scrambled Eggs with Smoked Salmon
- Cheesy Hash Browns Bacon and Eggs
- Black Bean and Egg Tostada
- Avocado Toast with Fried Egg
Vegetarian Spinach Potato Quiche
- 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
- 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
- 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
- Preheat oven to 400°F.
- 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 on a large, microwave safe plate 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.
- The potato slices will stick together because of the starch they contain. Just carefully try to keep them apart after they are microwaved.
- Once the potato slices are placed in the crust, you can add some shaved parmesan cheese for a further burst of flavor.
- Keep leftovers covered in the refrigerator for up to 3 days. They are easily reheated in a microwave.
This recipe post has been updated on December 16, 2021.