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Spinach Quiche with Potato Crust

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

20 Mins

Cook Time

55 Mins

Serving

Serves 8

Ingredients

  • Cooking spray
  • 1 medium to large Russet potato, washed and cut into ⅛ inch slices
  • 1 teaspoon extra-virgin olive oil
  • ½ cup freeze-dried chives
  • 4 eggs
  • 2 egg whites
  • 2 cups baby spinach, loosely packed
  • ½ cup unsweetened original almond milk
  • ¼ teaspoon tsp sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground red pepper

Preparation

  1. Preheat the oven to 350 °F.
  2. Spritz a 9-inch round pie plate with cooking spray. Spread the potato slices around the pan creating the crust. Make sure to put some up the sides of the plate too. Spritz the potatoes with an olive oil cooking spray. Bake for 20 minutes.
  3. Once the potatoes are cooked, turn the temperature up to 375 °F.
  4. Combine the chives, eggs, egg whites, baby spinach, almond milk, sea salt, and peppers in a medium to large bowl. Whisk until thoroughly combined.
  5. Pour the egg mixture over the top of the cooked potatoes and cook at 375 °F for 35 minutes, until the filling is set.

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Recipe By: Tara

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Nutrition Facts Per Serving

Calories

87

Fat

3g

Sodium

144mg

Cholesterol

93g

Vitamin C

11mg

Carbohydrates

9g

Fiber

1g

Protein

5g

Potassium

306mg

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