Potato Crust Spinach Quiche – How to Have Eggs and Potatoes for Dinner or Lunch and Enjoy It

I know it’s Christmas time in a minute but that’s not an excuse to eat huge, festive cuts of meat for the whole December. Not for me anyway, since I’m not the biggest meat eater. So this is my idea for a rather cheap, easy to make dish, while our poor stomachs are getting ready for the holiday abuse.

I first learnt about quiche when I moved to Ireland many years ago but quiche actually comes from France. It’s a very light milk, cheese and egg concoction, usually in a form of an open faced pie. The crust is not supposed to be made out of potato but I never have time or patience for making crust, so sometimes I make my quiche completely crustless and now also with potato. Quiche can be made with many ingredients and this recipe is only one, simple way to make it. Google it and you’ll find a whole world of quiche if you don’t already know it. This is my take on it, anyway, with only a little meat and a lot of spinach – just how I like it.

potato crust quiche

Ingredients:

1 large baking potato or two medium ones
3 eggs
1 3/4 cup milk
1/2 cup all purpose flour
2 cups or 2 handfuls of chopped spinach
1 compressed cup of grated cheese
a couple of broccoli florets
3 slices of ham, chopped
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
1/2 tsp salt or more to taste
a pinch of nutmeg

potato crust quiche

Preheat the oven to 220C/425F.

Slice the potato thinly and use the slices to create a ‘crust’ inside the baking dish.

Spray with cooking oil and sprinkle with salt. Bake for 20 minutes while preparing the rest of the dish.

potato crust quiche

In a bowl, with a hand whisk blend milk and flour. Add eggs and use an electric whisk or a hand whisk if you’re the patient kind to foam and aerate the mixture. I had a very good result after 2 minutes with an electric mixer.

With a spatula, gently fold in the cheese, spinach, ham,  herbs and spices.

potato crust quiche

Take the potatoes out of the oven and turn the oven down to 180C/350F.

Pour the mixture into the crust and top with broccoli florets. Push them into the quiche so that they cook rather than burn in the oven.

potato crust quiche

Bake for an hour or until springy to the touch.

 

potato crust quiche

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Slow Cooked Adzuki Bean Dinner

This is a bean dish that I make when I want something filling, very tasty and hearty. I’m also struggling with adding enough beans and pulses to my diet so this is certainly a way to do it, as you will get around ¼ cup of these delicious adzuki beans per portion.

adzuki bean dinner

I make this recipe in a slow cooker, but I am sure you can adapt it to stove top cooking. My dear friend who is American told me about the miracle of slow cooker some years ago, I ordered a basic one then and never looked back.

adzuki bean dinnerSlow Cooked Adzuki Bean Dinner

Ingredients:
1 cup dry adzuki beans (soaked overnight)
1 medium onion
2 cloves of garlic
8 strips (around 170g) of bacon
1 medium yellow or red pepper
½ medium courgette (around 150g)
½ cup tomato puree
½ cup ketchup
1 tsp soy sauce
cayenne pepper
salt & pepper to taste

Set your slow-cooker on the countertop and put it on the high setting.
Chop up onion and garlic and add to the pot.
In the meantime, take your soaked adzuki beans and start cooking them in a small pot of water for 15 minutes while you are chopping the rest of the ingredients.
Dice the bacon slices into 1cm pieces, cube pepper and courgette and add all of those to the slow cooker as well.
While the beans are still boiling on high, add the ketchup, soy sauce, cayenne pepper and tomato puree to the bacon and vegetable medley and stir until blended.
Drain the beans and add them to the slow cooker.
Add salt to taste, remembering that you have already added salty soy sauce, close the lid and cook on high for 4 to 5 hours.

I like this dish because as much as the ingredients and flavours are well blended when it’s ready, there is still a nice, slight bite to the beans.
This amount serves 4, I serve it with a slice of bread.

Enjoy! And I know you will!

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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