Saturday, September 25, 2010

Tomato, Spinach, and Basil Quiche with a Shredded Potato Crust

Adapted from For the Love of Cooking
Tomato, Spinach, and Basil Quiche with a Shredded Potato Crust
Makes 4 Serving

20 oz. russet potatoes (2 medium), peeled and grated
Olive oil cooking spray
1 tsp olive oil
1-2 tbsp red onion, diced finely
1/2 cup of fresh spinach, diced
1 tomato, diced
2 oz. fat-free feta cheese
8 eggs, beaten
1/4 cup fat-free milk
1 tbsp fresh basil
Sea salt, pepper and garlic powder to taste

Preheat oven to 375. Coat a pie dish with cooking spray and olive oil. Peel then shred potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash shredded potatoes all over the bottom and sides of the pie pan, pressing firmly. Spray with cooking spray and season with sea salt, pepper and garlic powder, to taste. Bake for 12-13 minutes. Remove from oven and set aside. Sprinkle diced tomato, spinach, red onion and half of cheese on potatoes. Beat eggs with milk and season with dill, sea salt and pepper. Pour egg mixture on veggies then top with remaining cheese. Bake for 30-40 minutes or until a tester inserted in the center comes out clean - don't overcook. Remove from oven and cool for a few minutes before slicing.

Nutritional Information: 302 calories, 30 carbs, 11 fat grams and 20 protein grams.

Review: Loved it! Super flavorful and filling - love the idea of a potato crust! To save time you could try frozen, but I think it won't taste as good and will likely up the calorie counts. I will say that you should REALLY make sure the potatoes are dry. We made extra effort and I think it would have been soggy if we hadn't done that. Anywho - can't wait to make this again - definitely a family favorite!

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