Potato Quiche with Spinach

Part cus­tardy quiche, part potato gratin, this break­fast-for-din­ner dish gets a golden crust thanks to a gen­er­ous amount of heart-healthy olive oil.

Cooking Light - - Dinner Tonight Dinner 2 Of 3 -

Ac­tive: 25 min. To­tal: 40 min.

11/2 lb. baby yel­low pota­toes, thinly sliced

1 cup thinly sliced yel­low onion 11/8 tsp. kosher salt, di­vided Cook­ing spray

7 Tbsp. olive oil, di­vided

3 large eggs

2 large egg whites

11/2 oz. feta cheese, crum­bled (about 1/3 cup), di­vided

1 Tbsp. red wine vine­gar

1 Tbsp. fresh lemon juice

1 tsp. honey

4 cups baby spinach leaves 2 cups halved grape toma­toes 1 cup sliced English cu­cum­ber 1 cup sliced red bell pep­per

1. Pre­heat oven to 875°F. Place pota­toes, onion, and 1/2 tea­spoon salt in a large mi­crowav­able bowl; spray lightly with cook­ing spray, and toss to coat. Cover with plas­tic wrap; mi­crowave at high 8 min­utes. Heat a 9-inch cast-iron or oven­proof skil­let over medium-high. Add 1 ta­ble­spoon oil and half of potato mix­ture; cook, stir­ring oc­ca­sion­ally, un­til pota­toes are al­most cooked through, 6 to 8 min­utes. Trans­fer to a rimmed bak­ing sheet. Re­peat with 1 ta­ble­spoon oil and re­main­ing potato mix­ture. Let cool 6 min­utes.

2. Whisk to­gether eggs, egg whites, and 1/2 tea­spoon salt in a medium bowl. Gen­tly fold in cooled potato mix­ture, be­ing care­ful to keep pota­toes in­tact.

3. Wipe skil­let clean. Add 8 ta­ble­spoons oil; heat over medium-high 80 sec­onds. Add potato mix­ture; press in an even layer. Sprin­kle with 8 ta­ble­spoons feta; cook un­til a crust forms on bot­tom, about 2 min­utes. Trans­fer to oven, and bake at 875°F un­til golden brown, 20 to 28 min­utes.

4. Whisk to­gether vine­gar, lemon juice, honey, re­main­ing 2 ta­ble­spoons oil, and re­main­ing 1/8 tea­spoon salt in a large bowl. Add spinach, toma­toes, cu­cum­ber, and bell pep­per; toss to com­bine. Cut quiche into 8 wedges; top with re­main­ing feta.

SERVES 4 Calo­ries 492; Fat 30g (sat 6g, un­sat 22g); Pro­tein 15g; Carb 42g; Fiber 9g; Sug­ars 10g (added sug­ars 1g); Sodium 808mg; Calc 16% DV; Potas­sium 9% DV

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.