Potato Crust Quiche with Spinach and Asparagus
Potato crust quiche, brimming with spring produce, salty feta, and sweet caramelized onions, is the perfect dish for a casual brunch. Swapping out a traditional pastry crust for a potato one, this quiche is a twist on the classic egg and potato combo.
Servings 6 people
Equipment
- Box Grater
- 9-inch pie dish
Ingredients
Potato Crust
- 1 pound russet potatoes
- 1 tablespoon cornstarch
- 1/8 teaspoon sea salt
- 2 tablespoons olive oil
- Freshly cracked black pepper
Quiche Filling
- 1 tablespoon olive oil
- 1/2 large yellow onion, thinly sliced
- 1 large garlic clove, minced
- 1 cup chopped asparagus
- 1 tablespoon fresh thyme
- 1 large handful baby spinach
- 3 large eggs
- 1/4 cup milk of choice
- 1/2 cup crumbled feta cheese
Instructions
Make the Potato Crust
- Preheat the oven to 400°F. Scrub the russet potatoes to remove any dirt. Rinse well, then pat dry with a clean towel.
- Using the large side of a box grater, shred the potatoes onto a clean dish towel. Bundle the towel around the shredded potatoes, then, holding the towel over the sink, squeeze out the excess liquid.
- Transfer the potatoes to a large mixing bowl and add the cornstarch, salt, and pepper. Toss to coat, then add the olive oil. Toss once more to coat.
- Grease a 9-inch pie dish with some olive oil. Transfer the seasoned shredded potatoes to the greased dish. Using your hands, spread the potato in an even layer across the bottom of the pan, then work it up the sides to create a crust. You want to get the crust as even as you can so it bakes uniformly.
- Transfer the potato crust to the preheated oven and blind bake for 30 minutes.
Make the Quiche Filling
- While the crust is blind baking, prepare the filling. Heat a large frying pan over medium-low heat. Once warm, add the olive oil, then the sliced onion. Cook the onions for about 20 minutes, stirring occasionally to prevent burning.
- To the pan, add the minced garlic, asparagus, and thyme and cook for a further 10 minutes. Add the spinach, stirring until it has wilted. Season with salt and pepper, then remove from the heat.
- In a medium mixing bowl, whisk together the eggs and milk. Fold in the cooked vegetables and crumbled feta cheese, then season with sea salt and freshly cracked black pepper. Pour the filling into the blind-baked crust.
- Reduce the oven temperature to 350°F. Transfer the quiche to the oven and bake for 30 minutes.
- Remove the cooked quiche from the oven and allow it to cool for 20 minutes at room temperature before cutting into it. The quiche will keep for up to four days in the fridge but is best served the day it is baked.