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Potato-Crusted Spinach Quiche

Jim Bathie
Prep time 20 mins
Cook time 1 hr
Total time 1 hr, 20 mins
Yield 4 servings (serving size: 1/4 of quiche)
Usually quiche crust is made from butter and flour. This version uses shredded potatoes, which cuts fat and calories and ups the amount of Resistant Starch.Resistant Starch: 1.4g


  • 1 tablespoon olive oil, divided
  • 1 (20-ounce) package refrigerated shredded potatoes (about 3 1/2 cups)
  • 1 large egg white, whisked
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 6 ounces fresh spinach
  • 1/4 cup chopped onion
  • 2 tablespoons water
  • 6 large eggs
  • 1/4 cup part-skim ricotta cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces Swiss cheese, shredded (about 1/2 cup)
  • 1 ounce Canadian bacon, finely chopped

Nutrition Information

  • calories 380
  • fat 17 g
  • satfat 6 g
  • monofat 7 g
  • polyfat 2 g
  • protein 20 g
  • carbohydrate 37 g
  • fiber 6 g
  • cholesterol 340 mg
  • sodium 720 mg

How to Make It

  1. Preheat oven to 400°. Coat inside of a 9-inch deep-dish pie plate with 1 teaspoon olive oil; set aside.

  2. Combine potatoes and egg white in a large bowl; toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.

  3. While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 2 minutes or until spinach begins to wilt; drain. Place spinach mixture in a colander, and squeeze to drain; coarsely chop, and set aside.

  4. Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Add black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.

  5. Pour egg mixture over potato crust; spread with the back of a spoon to distribute evenly, leaving a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50–55 minutes, until puffed and golden. Cool on a wire rack 10–15 minutes before serving. Slice into 4 equal pieces and serve.

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