Potato-Crust Quiche with Spinach, Lemon and Feta

Ingredients

• 1 kg potatoes (Whole, skin on)
• olive oil (For drizzling and greasing; quantity not specified)
• 6 eggs
• 1 cup milk
• 240 g cottage cheese
• 2 cups baby spinach (Finely chopped)
• 200 g feta (Crumbled)
• 0.25 cup dill (Chopped)
• 0.25 cup fresh mint (Finely chopped)
• 2 tbsp chives (Chopped)
• 1 lemon zest (Zest of 1 lemon)
• salt (To season; the author used lemon-pepper seasoning)
• 0.25 cup mozzarella (Grated, for topping)

Steps

1. 1

   Preheat the oven to 200°C. Place the whole potatoes on a tray, drizzle them with olive oil, and roast for 1 hour or until tender.

2. 2

   Reduce the oven temperature to 180°C and grease a springform pan.

3. 3

   Transfer the roasted potatoes to the prepared springform pan. Use the base of a cup to press and squash them firmly into an even crust covering the base and extending up the sides. Drizzle the potato crust with olive oil.

4. 4

   In a bowl, whisk the eggs, milk, and cottage cheese until combined.

5. 5

   Fold the finely chopped spinach, crumbled feta, dill, mint, chives, lemon zest, and salt into the egg mixture.

6. 6

   Pour the filling into the potato crust and smooth the top.

7. 7

   Sprinkle the grated mozzarella over the top.

8. 8

   Bake at 180°C for 45 minutes, until the quiche is set and golden.

9. 9

   Rest the quiche for 10 minutes before slicing.

Notes

The source does not specify the springform pan size or the exact amount of olive oil. The listed cook time includes both the 1-hour potato roast and the 45-minute quiche bake; resting time is included in total time.

Nutrition per serving

• main
• dinner
• vegetarian
• potato crust
• baked
• quiche
• comfort food
• gluten-free