This easy crustless Cheesy Potato and Spinach Quiche is delicious. This tasty lunch can be easily converted into a delicious dinner dish too.
Course: Breakfast, lunchboxes
Cuisine: Clean Eating
Keyword: Potato and spinach quiche
Author: Stephanie
Ingredients
6Eggs Lightly whisked
8-10 New potatoes Scrubbed and cut into discs
2Large handfuls Fresh spinach Held under the hot tap to wash and to wilt it, then throughly dried so there's no water on it
1CupCheddar cheese Shredded
1½CupsHeavy cream
1Onion Peeled and diced
1tbspOlive oil
Salt and pepper To taste
Instructions
Heat your oven to 200c or 390f depending on your oven. Grease a baking pan big enough for the quiche and put it to one side
Scrub your new potatoes and then cut them into discs. Put to one side
Fry the diced onions in the olive oil on a low heat until they're cooked fully and soft and then take them off the heat
Hold the spinach under the hot tap in handfuls and then lay on some kitchen paper to absorb the water. You don't want any water to be on the spinach when you layer it into the quiche
In a large bowl whisk the eggs and then combine the cream. Stir through the shredded Cheddar cheese and season the mixture with salt and pepper
Drain the fully cooked potatoes so they're holding no water and then layer evenly half of them on the bottom of the baking dish and then pour a third of the egg mixture over them
Spread the spinach out evenly on top of the potatoes and then add the remaining potatoes
Pour the remaining egg mixture over everything and let it sit for a few minutes to allow the wet mix to seep into all the little gaps
Cook for 25-30 minutes until the quiche is ever so slightly wobbly, but not too much so. It will firm up as it cools
Allow the quiche to cool for at least ½ hour before removing it from the tin