Name: Potato Crust Quiche
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 4 cups (about 14 oz / 400 g) frozen shredded hash browns, thawed and squeezed dry; 1 tbsp (13.5 g) olive oil, for the crust; ¼ tsp salt, for the crust (1.5 g); ¼ tsp black pepper, for the crust; 4 oz (113 g) white mushrooms, sliced; 3 cups (90 g) packed baby spinach; 1 tsp olive oil, for the vegetables; ½ cup (80 g) chopped onion; ½ cup (2 oz / 57 g) shredded reduced-fat cheddar; 2 large eggs; 3 large egg whites (99 g); 1¼ cups (306 g) fat-free (skim) milk; ¼ tsp salt, for the custard (1.5 g); ¼ tsp black pepper, for the custard; Oil spray for the dish

Ingredients

0 of 15

4 cups (about 14 oz / 400 g) frozen shredded hash browns, thawed and squeezed dry
1 tbsp olive oil, for the crust
¼ tsp salt, for the crust
¼ tsp black pepper, for the crust
4 oz white mushrooms, sliced
3 cups packed baby spinach
1 tsp olive oil, for the vegetables
½ cup chopped onion
½ cup (2 oz / 57 g) shredded reduced-fat cheddar
2 large eggs
3 large egg whites
1¼ cups fat-free (skim) milk
¼ tsp salt, for the custard
¼ tsp black pepper, for the custard
Oil spray for the dish

Method

Nutrition

Estimated

Per wedge · serving size 1 of 6

Calories174

Total fat	7.1 g
Saturated fat	2.3 g
Sodium	354 mg
Total carbohydrate	17.4 g
Dietary fiber	1.7 g
Total sugars	at least 3.8 g (1 row carries no value)
Protein	10.8 g

Share

Print view Save to an app All recipes

asharedpalate.com · asharedpalate.com/potato-crust-quiche