Spinach Quiche with Potato Crust

By srumbel

I love this recipe because it is great to use up leftover mashed potatoes and vegetables, especially the day after a big meal. You can substitute sweet Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland
from tasteofhome.com

Ingredients

• 1 package (24 ounces) refrigerated mashed potatoes
• 2 tablespoons olive oil, divided
• 8 ounces sliced fresh mushrooms
• 2 garlic cloves, minced
• 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
• 6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 4 eggs
• 1 cup 2% milk
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese

Details

Preparation time 25mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown.
2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture.
3. Bake 25-30 minutes longer or until golden brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.