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Crustless Potato, Spinach, and Mushroom Quiche

Crispy potatoes take the place of a traditional pastry crust for this nutrient-packed quiche, while balsamic-roasted mushrooms, sun-dried tomatoes and spinach add flavor and fiber to every bite. Be sure to keep the skins on the potatoes for an even bigger fiber boost that keeps blood sugars nice and steady!

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Potato Type: Yellow
Prep Method: Baked

Dish

Breakfast/Brunch

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 4

Description

Crispy potatoes take the place of a traditional pastry crust for this nutrient-packed quiche, while balsamic-roasted mushrooms, sun-dried tomatoes and spinach add flavor and fiber to every bite. Be sure to keep the skins on the potatoes for an even bigger fiber boost that keeps blood sugars nice and steady!

Ingredients

  • 8 oz (227 g) yellow potatoes, thinly sliced
  • 1 tbsp (15 ml) olive oil
  • 2 tsp (2 g) dried thyme, divided
  • 1 tsp dried rosemary
  • 10 oz (283 g) button mushrooms, coarsely chopped
  • 1 tsp balsamic vinegar
  • 2 cups (60 g) baby spinach
  • 6 large eggs
  • 2 cups (480 ml) 1% milk
  • 2 oz (57 g) goat cheese, crumbled
  • 1/2 cup (28 g) julienned sun-dried tomatoes (see Tip)

Preparation

  1. In a large bowl, toss the potatoes with oil, 1 teaspoon of the thyme, and rosemary. Arrange the potatoes on the bottom of a large oven-safe skillet or baking dish. Bake the potatoes for 10 to 15 minutes, or until they soften and start to crisp. Do not turn off the oven.
  2. Meanwhile, combine the remaining 1 teaspoon of thyme and the mushrooms in a large skillet over medium-high heat. Cook the mushrooms for about 5 minutes, or until the mushrooms are brown and most of their liquid has evaporated. Stir in the vinegar. Add the spinach and cook it for 3 to 4 minutes, stirring constantly, until it is wilted. Remove the mushrooms and spinach from the heat and set them aside.
  3. In a large bowl, whisk together the eggs and milk. Add the mushroom and spinach mixture into the potato-lined skillet and bake the quiche for 25 minutes, or until the eggs are set and no longer runny in the center.

 


Reprinted with permission from The Easy Diabetes Cookbook by Mary Ellen Phipps (Page Street Publishing, Co.; 2021) Photo credit: Lauren Kelp and Constance Mariena

Variations

Storage: This quiche will keep in an airtight container in the refrigerator for up to 5 days.

Tip: Be sure to purchase packaged julienned sun-dried tomatoes, not the jarred variety that are packed in oil.

3 Reviews

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LeftieLady

Where can I find the list of ingredients with the quantities for this recipe?

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LeftieLady

Where can I find the list of ingredients with the quantities for this recipe?

We have updated the recipe with the ingredient list, thank you for pointing this out!

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We have updated the recipe with the ingredient list, thank you for pointing this out!

Nonna

This sounds yummy but I cannot locate the oven temperature.

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Nonna

This sounds yummy but I cannot locate the oven temperature.

Mary Ellen Phipps, MPH, RD

Mary is the cookbook author and registered dietitian behind milkandhoneynutrition.com. As someone who's been living with type 1 diabetes since she was 5 years old, she combines personal experience and professional expertise into relevant and relatable diabetes education. She is the author of The Easy Diabetes Cookbook, and The Easy Diabetes Desserts Cookbook, and a contributing writer, recipe developer, and content expert for WebMD, CNBC, and other leading health and wellness organizations.

www.MilkAndHoneyNutrition.com

Nutrition Facts Per Serving

Calories

322

Fat

16g

Sodium

218mg

Carbohydrates

25g

Fiber

3g

Protein

22g

Sugar

12g

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