Mashed Potato Crust Quiche by @feelgoodfoodie

1h45

8 servings

🥑

30 ml

Avocado oil spray

🥔

680 g

Yukon potatoes

🥑

2 tbsp

Avocado oil

🧂

7.5 ml

Salt

⚫

2.5 ml

Black pepper

🥬

60 g

Baby spinach

🍅

75 g

Cherry tomatoes

🧀

75 g

Feta cheese

🫒

35 g

Kalamata olives

🧅

45 g

Shallot

🌿

5 ml

Oregano

🧄

2.5 ml

Garlic powder

🥚

300 g

Eggs

🥛

120 ml

Milk

  1. Preheat
    • avocado oil spray

    Preheat the oven to 400°F (205°C) and coat the 9-inch pie dish with avocado oil spray.

  2. Place
    • Yukon Gold potatoes
    • salt

    Place the Yukon Gold potatoes and 1 teaspoon of salt in the large pot. Cover with cold water by 1 inch.

  3. Boil
    • Yukon Gold potatoes

    Bring the potatoes to a boil over medium-high heat. Cook for 10 to 12 minutes until fork-tender.

  4. Drain
    • Yukon Gold potatoes

    Drain the cooked potatoes in the colander. Transfer them immediately to the prepared pie dish.

  5. Press
    • Yukon Gold potatoes
    • avocado oil

    Press the potatoes across the base and up the sides of the pie dish to form an even crust. Drizzle with 2 tablespoons avocado oil.

  6. Season
    • salt
    • Yukon potatoes

    Season the potato crust with the remaining 1/2 teaspoon salt and black pepper. Bake for 40 to 45 minutes until golden and crisp.

  7. Spread
    • baby spinach
    • cherry tomatoes
    • feta cheese

    Spread the baby spinach, halved cherry tomatoes, feta cheese, Kalamata olives, and sliced shallot over the baked potato crust. Season with dried oregano and garlic powder.

  8. Whisk
    • eggs
    • milk

    Whisk the 6 eggs and milk in the mixing bowl until smooth. Pour the egg mixture over the filling.

  9. Toss
    • eggs
    • milk
    • baby spinach

    Gently toss the filling and egg mixture with a spoon. Bake for 30 to 35 minutes until the eggs are fully set.

  10. Cool

    Cool the quiche for 5 minutes. Slice into 8 portions and serve warm.

  11. Pour
    • Yukon potatoes
    • Eggs
    • Avocado oil spray

    Pour the egg mixture on top of the potato crust and use a spoon to gently toss everything together.

  12. Return
    • Eggs

    Return to the oven until the eggs are set, 30-35 minutes.

  13. Cool

    Allow to cool for a few minutes, then slice into 8 pieces and serve.

Mashed Potato Crust Quiche by @feelgoodfoodie

1h45

8 servings

🥑

30 ml

Avocado oil spray

🥔

680 g

Yukon potatoes

🥑

2 tbsp

Avocado oil

🧂

7.5 ml

Salt

⚫

2.5 ml

Black pepper

🥬

60 g

Baby spinach

🍅

75 g

Cherry tomatoes

🧀

75 g

Feta cheese

🫒

35 g

Kalamata olives

🧅

45 g

Shallot

🌿

5 ml

Oregano

🧄

2.5 ml

Garlic powder

🥚

300 g

Eggs

🥛

120 ml

Milk

Preparation Steps

  1. Step 1/13

    Preheat the oven to 400°F (205°C) and coat the 9-inch pie dish with avocado oil spray.

    🥑avocado oil spray
    🍰9-inch pie dish

  2. Step 2/13

    Place the Yukon Gold potatoes and 1 teaspoon of salt in the large pot. Cover with cold water by 1 inch.

    🥔Yukon Gold potatoes
    🧂salt
    🍲large pot
    🥄measuring spoons

  3. Step 3/13

    Bring the potatoes to a boil over medium-high heat. Cook for 10 to 12 minutes until fork-tender.

    🥔Yukon Gold potatoes
    🍲large pot
    🍴fork

  4. Step 4/13

    Drain the cooked potatoes in the colander. Transfer them immediately to the prepared pie dish.

    🥔Yukon Gold potatoes
    🧺colander
    🍰9-inch pie dish

  5. Step 5/13

    Press the potatoes across the base and up the sides of the pie dish to form an even crust. Drizzle with 2 tablespoons avocado oil.

    🥔Yukon Gold potatoes
    🥑avocado oil
    🍰9-inch pie dish
    🥄spoon
    🥄measuring spoons

  6. Step 6/13

    Season the potato crust with the remaining 1/2 teaspoon salt and black pepper. Bake for 40 to 45 minutes until golden and crisp.

    🧂salt
    ⚫black pepper
    🍰9-inch pie dish
    🥄measuring spoons

  7. Step 7/13

    Spread the baby spinach, halved cherry tomatoes, feta cheese, Kalamata olives, and sliced shallot over the baked potato crust. Season with dried oregano and garlic powder.

    🥬baby spinach
    🍅cherry tomatoes
    🧀feta cheese
    🫒Kalamata olives
    🧅shallot
    🌿dried oregano
    🧄garlic powder
    🍰9-inch pie dish
    🔪knife
    🪵cutting board
    🥄measuring spoons

  8. Step 8/13

    Whisk the 6 eggs and milk in the mixing bowl until smooth. Pour the egg mixture over the filling.

    🥚eggs
    🥛milk
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🍰9-inch pie dish

  9. Step 9/13

    Gently toss the filling and egg mixture with a spoon. Bake for 30 to 35 minutes until the eggs are fully set.

    🥚eggs
    🥛milk
    🥬baby spinach
    🍅cherry tomatoes
    🧀feta cheese
    🫒Kalamata olives
    🧅shallot
    🥄spoon
    🍰9-inch pie dish

  10. Step 10/13

    Cool the quiche for 5 minutes. Slice into 8 portions and serve warm.

    🔪knife
    🍰9-inch pie dish

  11. Step 11/13

    Pour the egg mixture on top of the potato crust and use a spoon to gently toss everything together.

  12. Step 12/13

    Return to the oven until the eggs are set, 30-35 minutes.

  13. Step 13/13

    Allow to cool for a few minutes, then slice into 8 pieces and serve.

Composition

Ingredients

Types

Oil, Seasoning, Vegetables, Leafy greens, Dairy, Cheese, Olives, Allium, Eggs

Ingredients

Avocado oil spray, Yukon potatoes, Avocado oil, Salt, Black pepper, Baby spinach, Cherry tomatoes, Feta cheese, Kalamata olives, Shallot, Oregano, Garlic powder, Eggs, Milk

Notes

Avocado oil spray (for greasing the pie dish), Salt (divided), Baby spinach (roughly chopped), Cherry tomatoes (halved), Feta cheese (crumbled), Kalamata olives (pitted, sliced), Shallot (sliced)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Pescatarian, Mediterranean diet

Calories

280 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 24g, Dietary fiber: 3g, Total fat: 15g, Saturated fat: 5g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.5mg, Potassium: 530mg, Sodium: 650mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 18mg, Vitamin K: 65mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 25 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

9-inch pie dish, large pot, colander, fork, mixing bowl, whisk, measuring spoons, measuring cups, spoon, knife, cutting board

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Holiday breakfast, Potluck, Family gathering, Meal prep

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Mediterranean, Greek, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Tender, Fluffy, Crumbly

Flavors

Savory, Salty, Tangy, Herbaceous, Earthy, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool completely before covering,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Reheat until hot throughout), freezer : 2 months (Wrap individual cooled slices tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)