Mushroom and Spinach Quiche with Potato Crust

Elevate your brunch game with this Mushroom and Spinach Quiche with Potato Crust, a deliciously unique twist on a timeless classic. This recipe swaps out the traditional pastry crust for a golden, crispy layer of shredded russet potatoes, creating a gluten-free and texture-rich foundation. Packed with earthy cremini mushrooms, nutrient-dense baby spinach, and a creamy egg filling enriched with Gruyere and Parmesan cheese, every bite is a savory delight. The sautéed garlic adds a fragrant depth of flavor, while the potato crust perfectly balances the hearty, cheesy quiche. Ideal for breakfast, brunch, or a light dinner, this wholesome dish is easy to make ahead and serve warm or at room temperature. A perfect harmony of rustic and refined, this quiche is sure to become a much-loved addition to your recipe collection.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 large Eggs
• 0.75 cup Heavy cream
• 4 cups Baby spinach
• 8 ounces Cremini or button mushrooms
• 2 cloves Garlic
• 1 cup Shredded Gruyere cheese
• 0.25 cup Parmesan cheese

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and shred the potatoes using a box grater. Place the shredded potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

Step 3

In a mixing bowl, combine the shredded potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.

Step 4

Grease a 9-inch pie pan or tart pan with olive oil. Press the shredded potatoes evenly into the pan to form a crust, pressing up the sides as well.

Step 5

Bake the potato crust in the preheated oven for 20 minutes, or until it starts to turn golden brown. Remove from the oven and set aside.

Step 6

While the crust is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.

Step 7

Add the minced garlic to the mushrooms and sauté for an additional 1 minute, until fragrant. Then add the baby spinach and cook for 2-3 minutes, or until wilted. Season with a pinch of salt and pepper.

Step 8

In a mixing bowl, whisk together the eggs, heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until fully combined.

Step 9

Spread the sautéed mushroom and spinach mixture evenly over the baked potato crust. Sprinkle the Gruyere cheese and Parmesan cheese over the top.

Step 10

Pour the egg mixture over the vegetables and cheese, ensuring it is evenly distributed.

Step 11

Reduce the oven temperature to 375°F (190°C). Bake the quiche for 25-30 minutes, or until the filling is set and the top is lightly golden.

Step 12

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1523.9g)

Amount per serving	% Daily Value*
Calories	2416.4

Total Fat 160.4g	0%
Saturated Fat 74.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1438.2mg	0%
Sodium 3982.7mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 12.1g
Protein 103.1g	0%

Vitamin D 285.9IU	0%
Calcium 1719.0mg	0%
Iron 17.6mg	0%
Potassium 4455.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 17.3%

Carbs: 22.1%