GF DF Tater-tot Crust Spinach and Mushroom Quiche

The variations on quiches are endless. Bacon, leeks, artichoke, olives or sun-dried tomatoes are just a few ideas.

Ingredients:
3 cups coarsely shredded peeled potato (about a pound of potatoes)
1/2 teaspoon dry thyme or oregano or basil
2 tbs olive oil
1/2 cup onion chopped
2 tsp garlic
1/3 cup red pepper chopped small
2 cups sliced mushrooms
2 cups chopped fresh baby spinach, packed (or 10 oz frozen)
5 large eggs
1/2 cup water/soy milk/almond milk
1/4 tsp Worcester sauce
1/4 teaspoon ground nutmeg
salt and pepper to taste

Directions:
1. Preheat the oven at 400F. Grease a 9” pie pan that’s at least 2” deep.

2. Using a colander, press out extra moisture from the potato. Toss potatoes with olive oil, thyme, salt and pepper. Press evenly into pie pan. Make the edges a bit thicker (something I didn't do for the one in the picture), to prevent over browning.

3. Bake at 400 degrees for 15 minutes and then brush the crust with some oil before baking for another 10 minutes until edges are golden. Remove from the oven and turn the oven temperature to 350°F.

4. In a medium pan saute onion until almost translucent, add garlic, red pepper and mushrooms saute until the red pepper has gone a little soft and the mushrooms have released their juices. Add spinach and saute until it just barely starts to wilt and any liquid has evaporated (if there is still liquid in the pan, use a lid or plate to keep the vegetables in and pour out all liquid).

5. Whisk the eggs, milk/water, Worcester sauce, nutmeg, salt, pepper together in a bowl.

6. Evenly spread sauteed vegetables over crust and pour egg mixture over top for a layered look. Alternatively you can mix vegetables and eggs together in the bowl and pour into crust for a more homogeneous look.

7. Bake for another 25 to 30 minutes until set and browned. If the edge of the crust is browning too quickly cover the edges with tin foil.

8. Let cool for 10 minutes before cutting. Serve warm.


Other Quiche Ideas:

Pea and Mint Quiche
Cook one cup of peas in boiling water for 3 minutes, drain and refresh under cold water. Purée the peas with three tablespoons olive oil, then stir in a small handful of chopped mint and season. Beat 5 eggs and add four finely chopped spring onions and two cooked and chopped rashers of bacon (bacon optional). Spread the peas in the blind-baked crust. Pour the egg mixture over the top. Bake until firm (30 minutes).

Broccoli Garlic Quiche
Cook one cup of broccoli florets and rinse with cold water. Mince and mash 2 large garlic cloves. Add 5 eggs, 1/4 teaspoon grated nutmeg, 1/4 teaspoon cayenne and 1/4 teaspoon salt to the garlic. Mix the garlic mixture. Pour the mixture into the blind-baked crust and sprinkle the broccoli evenly over it. Bake until firm.