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Spinach Quiche with Potato Crust
Spinach Quiche with Potato Crust
55 min8 servings

While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland

Ingredients
1 package (24 ounces) refrigerated mashed potatoes
2 tablespoons olive oil, divided
8 ounces sliced fresh mushrooms
2 garlic cloves, minced
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 large eggs
1 cup 2% milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Instructions
1 Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown.
2 Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture.
3 Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.