This was one of those recipes that has always been in the back of my mind. Potato crusted spinach quiche with zucchini and dill. Making a potato crusted quiche just made sense! Added with a delicious spinach, dill, zucchini egg filling. Wow, I seriously wish I would have made it sooner. It reminds me of a spanakopita baked into a potato crust!
Tips to Make
When you are making the crust you want to make sure your potatoes are thawed and try. If your shredding your own potatoes soak them in water first. This will take off the extra starch. Be sure you have dried them very well when you take them out of the water with a towel. This will allow your hash browns to form a nice golden crust.
I used a spring form pan but you could use any pan with a lip really. Be sure to grease you pan well with cooking spray or oil before hand. Press the potatoes around the pan making sure it is evenly distributed.
When the crust is baking you can start with your filling. For the spinach I like using frozen spinach because you get more. Thaw out the spinach before you use it or thaw under like warm water and make sure you remove all the access water. You can also use fresh spinach but you would have to sauté it first and it would be 4-5 cups fresh.
This calls for beaten eggs. If you are vegan or egg free I would recommend making this with the egg substitute Just Egg. It can be found in most health food stores or coops in the dairy refrigerated section.
Once the crust is done you can take it out and add in your filling. I like adding my cheese in the filling and not on top to prevent the cheese from burning. Bake again for another 40 minutes. Remove when it’s finished and I highly recommend letting it sit for another 20 minutes so it can set.
This Potato Crusted Spinach Quiche is a show stopper. Great for when you are having guests over for brunch or holidays. Or when you want to indulge in something delicious and satisfying. Either way this is a recipe that is going to up your breakfast brunch game for sure!
Potato Crusted Spinach Quiche with Zucchini and Dill
Equipment
- Spring Form Pan
Ingredients
- 1 1/2 Lbs Shredded Potatoes I used a 30 oz bag of frozen hash browns thawed.
- 2 Eggs Beaten for the potato crust.
- 1 Tsp Salt and Pepper
- 10 Oz Frozen Spinach Thawed
- 1/2 Cup Zucchini Sliced
- 1/4 Cup Green Onions Chopped
- 2 Tbsp Fresh Dill Chopped
- 8 Eggs Beaten
- 1 Tsp Salt
- 1 Tbsp Dijon Mustard
- 1 Tsp Nutmeg
- 1 Cup Cheese Feta or a Dairy free Mozzarella.
Instructions
- Preheat oven to 400.
- Using a 10" Spring Form Pan. Spray it well with cooking spray.
- Make sure all of the water is out of your shredded potatoes.
- Place them in a large bowl with 2 beaten eggs and salt and pepper. Mix until incorporated.
- Next using the hash browns form around the inside of the spring pan creating a crust. Make sure it covers the whole pan equally.
- Place in the oven for 20 minutes.
- While the hash browns are baking. In a large bowl crack and beat your 8 eggs.
- Add in seasonings, vegetables and cheese
- Place your spinach in a colander and run luke warm water over it until is thawed. Wring out all excess water. Add it to the eggs. Mix well.
- Once the hash browns are done. Take out and pour in the egg mixture.
- Bake for 40 minutes or until egg mixture is set.
- Pull out and let cool on wire rack.
- Remove spring form side, cut, serve and enjoy!