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.
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