Last week, we served this quiche for brunch. Full of fresh spinach and dotted with chèvre, this quiche is grain-free and perfect served at breakfast, or with a salad for lunch. Spinach is rich vitamin K, folate, beta carotene and manganese. In lieu of a flour-based crust, this quich incorporates a crust of thinly sliced yukon gold potatoes. The quich serves 6. To make Spinache & Chevre Quiche with Potato Crust, you’ll need:
- 8 Fresh Eggs from Pastured Hens
- ¼ Cup Fresh Cream
- 4 Cups Chopped Spinach
- 4 Medium Yukon Gold Potatoes, sliced as thinly as you can manage
- 2 Onions, Sliced Thinly
- 2 Tablespoons Butter
Instructions:
- Heat butter in a cast iron skillet.
- Fry thinly sliced onions in butter until well caramelized.
- Remove onions from skillet, and remove the skillet from its heat source.
- Layer potatoes in the a circle on the bottom of the skillet and along the edges as though making a crust,set aside.
- Beat eggs and cream together until well blended.
- Add caramelized onions, chopped spinach and chevre to the egg and cream mixture.
- Pour the mixture into the skillet, over the thinly sliced potatoes.
- Bake quiche at 375 ° F for approximately 35-40 minutes until done.
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Jenny, so crazy!! I was just about to post a side dish I made today. Sauteed Spinach with Carmalized Onion and Robiola Goat Cheese. I’m going to have to try this quiche. Looks so yummy and I still have goat cheese left. Thanks for the post!
Diana
Check out Diana’s last post: My morning with Nehemiah.
That looks amazing, Jenny! I wouldn’t have thought to use potatoes instead of pie crust for quiche- what a great idea!
Ren
Check out Ren’s last post: Still Fighting: Tecolote Farm.
I just googled ‘chevre’ and found it is goat’s cheese. Please excuse my ignorance… is there more than one type of goat’s cheese. If so, which one to use: soft, firm, cream? Oh, and your ingredients list doesn’t mention it or say how much?
I’d love to try this, with your help.
Deb (Australia)
Looks delicious. How do you think this would taste with an unsweetened coconut crust? I’m always looking for ways to get more coconut in my diet, but I rarely bake.
Check out Zeke’s last post: My Poor Yogurt.
That looks amazing. Perfect for Sunday morning.
Check out Meghan at Making Love In The Kitchen’s last post: Renegade Parsley Pesto.
Meghan – It really is perfect for Sunday mornings – so easy to make and so yummy!
Zeke – I would omit the chevre if doing a coconut flour crust as I think the two flavors might compete. Other than that, it should be a good balance.
Deb:
Chevre is a semisoft, fresh cheese usually sold in little logs. I used 6 oz for this recipe and will edit the recipe accordingly. Nice catch!
Potatos instead of crust? Who’d a thunk it? It’s creative cooking! ‘Chevre’ is goat’s cheese? I feel so ignorant!
Wow, this sounds wonderful and we certainly eat a LOT of spinach around here. I’ll have to settle for my colby/jack cheese combination till I can get my hand on some chevre. In fact, I think I’ll make it tonight! (Now you’ve got me wondering what else I could substitute for the crust…potatoes are great! Instead of wheat-based bread, lately I’ve been getting packages of papadum from an Indian market I discovered, which are wonderful briefly tossed into a lightly oiled hot skillet to crisp them up. They are made of garbanzo bean flour instead of a grain, and you’ve got me wondering if I could do a crust with them and add a few mustard seeds and a pinch of curry leaf powder to the mix, hmmm…I’ll have to find some way that they wouldn’t scorch. )