Potato Spinach Quiche

Sharing a recipe for quiche is a little like instructions for a fruit salad, pretty much anything that you enjoy or have available is going to be tasty in there. I often make a quiche or frittata when I have little bits of odds and ends left in the kitchen. This particular combination is very simple, but surprisingly delicious and has quickly become a household favorite.

You can use your preferred home-made or store bought recipe for the crust. Pie crust is truly so easy to make once you get the hang of it, but as someone who is still in awe of anyone who can use a sewing machine, I know that sometimes simple tasks can seem daunting if they're new.  I use this recipe, except without the sugar and with the addition of a small minced clove of garlic (it gives such great flavor!). You only need a bottom crust, so reduce the recipe or freeze half of the dough for future use, you won't be sorry.

Potato Spinach Quiche: adapted from my favorite, Mark Bittman

• 1 pie crust in a 9 inch pie or tart dish, (lay the dough in the dish, press all over with your fingers, fold under the edges and crimp with a fork or your fingers, and then refrigerate for at least 15 minutes.)
• 6-8 eggs, room temperature
• 1 1/4 c whole milk, room temperature
• 2 small red potatoes or a handful of fingerling potatoes, chopped into roughly 1 1/2" chunks
• 1 tbs olive oil
• 2 handfuls of spinach, coarsely chopped
• 1/2 medium red onion, diced
• 1/4 c grated parmesan cheese
• 2 tbs butter
• salt and pepper to taste
• *you will need pie weights to blind bake the crust, dry beans and or rice work well

Preheat the oven to 425 degrees.

Toss the chopped potatoes with olive oil and a pinch of salt and pepper. Lay on a baking tray in a single layer and roast for 10 minutes. Toss the potatoes and return to oven for an additional 5-10 minutes, until slightly browned and soft through. Set aside.

Remove the crust from the refrigerator and prick the bottom several times with a fork. 

Line the crust with parchment paper, ensuring that the edges of the crust are covered to prevent burning. Fill the lined crust with your pie wights (I have had the same bag of beans and rice for years and reuse them each time- James always jokes that I'm making 'seed pie').

Bake the crust for 12 minutes, then transfer the pie weights to a bowl to cool and remove the parchment paper. 

Reduce the oven temperature to 325 degrees.

Heat a heavy bottomed skillet over medium heat. Add the butter and allow to melt, then add the minced onions and stir. Cook until the onions are softened and slightly browned, about four minutes. 

Add the chopped spinach and stir for just a minute to wilt, add the roasted potatoes and remove from heat. Set aside.

Beat the eggs with the milk in a medium bowl. Add the reserved vegetable mixture, the parmesan cheese, and a pinch of salt and pepper. 

Place the pie crust on a baking sheet, and pour the egg mixture into the shell. Bake until lightly browned and set in the middle, 40-50 minutes.

Let cool before serving warm or room temperature.

This quiche would be perfect for a mother's day brunch or a week-end breakfast. We turned ours into dinner with a big salad of baby greens and radishes, a nice light meal for the warm weather that has finally come our way. The best part will be the leftovers in the morning, I might even like mine chilled right out of the refrigerator!