Try Other Quiche Fillings with this Potato Crust
Spinach Quiche with a Potato Crust
There’s no need not to make quiche if you need a gluten free or kosher for Passover crust! This delicious Potato Crust this perfect for savory recipes with quiche as this recipe or with other recipes using meat or vegetable, as in pot pies. Make the crust ahead of time, refrigerate or freeze it to save time on serving day. This delicious spinach filling is one of my favorites but you can use any quiche filling with this Potato Crust. I’ve linked some other quiche recipes here to show alternative fillings. If you are making this recipe for a larger group, impress them with this savory crust and different fillings!
Spinach Quiche with a Potato Crust
#glutenfree #dairy #Passover #vegetarian
Potato Crust (gluten free crust for savory recipes)
Yield: 2 crusts
1 large sweet potato
1 russet (Idaho) potato
1 medium zucchini
2 large eggs
1/2 cup matzah meal
1/2 tsp salt
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To make the crust, coarsely grate the potato, sweet potato and zucchini with a hand grater or food processor. Drain. Add to large bowl and mix with eggs, matzah meal, salt and pepper.
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Preheat oven to 400F/200C degrees.
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Grease two 8-inch pie pans or springform pans. Spoon veggie mixture into bottom of pans and gently push all along the bottom of the pan and up the sides a little to form crust. Place in refrigerator for 10 minutes.
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Bake crusts for 12-15 minutes, until crust starts to brown and crisps around the edges.
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While crust is baking, prepare filling by whisking eggs and heavy cream (or half and half) in a large bowl.
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Reduce oven temperature to 375 degrees and bake another 25-30 minutes, or until the middle of the quiche has puffed slightly.
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Allow to cool slightly. Serve warm or at room temperature. Can be prepared 1-2 days ahead of time.
Thank you to Sara Sarna. The Nosher.
Spinach Cheese Filling
1 10 ounce package frozen spinach, defrosted
3 large eggs
1 1/2 cups milk or cream
3/4 teaspoon kosher salt
1/4 teaspoon pepper
!/4 teaspoon nutmeg
6 ounces cheddar cheese, grated and divided
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Preheat oven to 350F/192C.
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Sprinkle 1/2 of the cheese onto the bottom of the baked crust.
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Evenly top with the spinach. Pour egg mixture over the spinach and cheese. Top with the remaining additional cheese, a few dabs of butter and kosher salt if desired.
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Bake for 30-40 minutes until a toothpick tested in the middle comes out clean. Remove from oven and let cool for 20 minutes. Quiche will continue to cook after removed from oven.
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Serve warm, room temperature or cold. Refrigerate after the quiche is served.
Expandthetable suggestions
Whiter Crust: Use 2 white potatoes and eliminate the sweet potato.
Dairy Free: Use a dairy free milk, such as almond milk and use dairy free “vegan” cheese.
Cheesier: Add more cheese if you like a cheesier taste.
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Foodie Lit
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