Natural Grocers Spinach Potato-Crust Quiche

The potato crust adds wonderful texture and savory flavor to this quiche recipe. With a delightful comfort-food taste containing spinach and sharp cheddar cheese this is the perfect meal for breakfast, brunch, lunch or even dinner. It is a simple make -ahead meal the whole family will love.

2 medium to large organic russet potatoes
5 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
1 (5 ounce) clamshell Organic Girl Baby Spinach, or any other baby green
6 Natural Grocers Brand Pasture-Raised Organic Eggs, divided
1⁄4 cup water or organic milk of choice
1 bunch organic green onions or fresh chives, finely chopped
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Nutmeg
1 teaspoon Natural Grocers Brand Bulk Real Salt
1 cup Natural Grocers Organic Sharp Cheddar Cheese, shredded
  1. Preheat oven to 400º F.
  2. Peel and slice the potatoes lengthwise into thin ovals (use a mandolin, if you have one on ¼-inch thickness).
  3. Toss the potatoes with 3 tablespoons olive oil and season with salt, then arrange in a single layer on two baking sheets. Bake until tender and pliable but not brown, 12 to 17 minutes.
  4. While potatoes bake, wilt spinach by cooking just for a few minutes over medium heat in a large sauté pan greased with olive oil.
  5. Grease a 9 to10-inch deep dish pie plate and line the sides with overlapping potato slices so they stick out above the rim to make the crust; cover the bottom with the remaining slices, overlapping to cover the entire bottom of the pie plate.
  6. Reduce the oven temperature to 350º F.
  7. In a small mixing bowl, separate two eggs (yolks from whites), and beat the egg whites using a hand mixer on low speed, or a hand whisk, until the peaks stand straight up when the beaters are lifted from the mixture.
  8. In a large bowl, whisk the 4 eggs and 2 egg yolks until combined. Add the water or milk, 1/8 cup of olive oil, green onions or chives, nutmeg and salt. Stir the wilted spinach into the egg mixture and fold in the egg whites until well combined.
  9. Pour the egg mixture into the potato-lined pie plate.
  10. Bake the quiche for 25 minutes, pull from the oven, sprinkle the shredded cheese on top, put back in the oven and bake for the remaining cook time (another 20-30 minutes) until set in the center, for a total of 45-55 minutes.
  11. Let cool at least 15-20 minutes before slicing.