When I first started to cook, I had the rotten finger when picking out what recipes to make. Recipes that had multiple day-long steps and fancy ingredients that I would never use again would typically catch my eye. Which is definitely part of the learning process. Making mistakes and finding what works for my lifestyle.
Simple recipes with inexpensive ingredients is somewhat of a must for me now. Because as soon as I moved out from home and realized that I had to make my own dishes for EVERY meal, I found out that lengthy fancy recipes are not something I can fit into a realistic routine.
I’m also someone who NEEDS variety in my meals. I wish that I could be happy making the same dishes week in and week out. But sadly, I’m not. Which is why I’m always in the lookout for new recipes and new ways to cook and prepare my meals. It doesn’t always come to me easily. Some weeks I really struggle figuring out what to cook.
That’s why I’ve adopted the carpe diem method when doing my groceries and just make my produce purchasing decisions at the moment. Without a plan. Whatever veggie whispers my name and catches my eye, is the one that I’m taking home. And from there, I allow the creative juices to flow.
Why am I sharing all of this with you? Not too sure. But hey, it felt right ;).
For this Potato Crust Spinach Quiche, the thought process was simple. Over the weekend, we went to the supermarket to get our weekly groceries. Now mind you, if you are reading this post later, this is happening in the middle of the Coronavirus pandemic. Meaning that what you find in the supermarket is very limited and we had to buy ingredients that last a little longer. Like potatoes!
PS – a little note/rant to future self: OH MY GOSH I feel like I’m in an apocalyptic movie right now. When is it going to end? When will the movie credits start to appear on my fictional screen?
Anyways, going back to potatoes. Initially I did think about making some gnocchi from scratch with the potatoes. But then, I came across the idea of making a quiche with sweet potato crust. And guess what? I had all the ingredients at home. Well, most of them. But you know me, I am a fan of exploring and swapping ingredients out.
So I present to you my tweaked Potato Crust Spinach Quiche. It’s gluten-free and flourless, and made mostly with fresh ingredients. This dish is quite filling and goes very well with a delicious green salad.
See you in the kitchen my dear friends!
Potato Crust Spinach Quiche Recipe
- 1 small bag organic spinach (about 8oz)
- 2 medium-large potatoes peeled and thinly sliced
- 1/2 yellow onion chopped
- 1/2 cup full fat ricotta
- 3 eggs (organic)
- 1/2 cup unsweetened almond milk
- Shredded cheese to top
- 1 tsp nutmeg
- 1 tsp garlic powder
- 2 tsp smoked paprika
- olive oil to drizzle potatoes
- Salt and black pepper to taste
- Preheat oven to 370 degrees F.
- In a casserole dish, cover bottom with peeled and thinly sliced potatoes. Drizzle with olive oil and sprinkle with smoked paprika. You can also sprinkle with a little bit of sea salt. Bake it for 15 minutes. This will be the crust of your quiche.
- While potatoes are in the oven, in a small pan cook the onions with a little bit of olive oil. Set aside.
- In a medium pan, cook spinach with a little bit of water (about 2 TBSP) and garlic powder. It’s ready when the leaves start to get a bright green and it shrinks in size. Turn off stove, drain water out, and set spinach to the side.
- In a medium bowl, whisk the eggs. Add ricotta, nutmeg, and a little bit of sea salt and black pepper. Mix well.
- When potatoes are done cooking for 15 minutes, remove from oven. Top potatoes with onions, spinach, and ricotta/egg mix. Lastly, top everything with shredded cheese.
- Bake quiche for about 35 minutes or when potatoes are cooked. You can check this by poking a fork through the quiche.
- Enjoy warm with a side of green salad.