Potato Crust Quiche with Spinach in Cast Iron Skillet
Ingredients
1 package frozen organic spinach—defrosted and squeezed dry
1 medium yellow onion diced into small pieces
4 strips of bacon to cook in pan
Handful of small tomatoes (cherry or grape) cut in ½
1 ½ cups cheese –like Gruyere or cheddar
1.5 lbs baby Yukon Gold potatoes
5 eggs
1.5 cups mixture of whole milk plus half and half
¼ tsp black pepper
½ tsp salt
1/8 tsp ground nutmeg
¼ tsp paprika
1 Tbsp parsley or chives (for garnish)
Directions:
- Preheat oven to 400 degrees F. Add potatoes and enough water to cover them by 1 inch. Bring to a boil and then add 1.5 Tbs salt. Reduce heat to medium and boil until potatoes are fork-tender (about 20-30 minutes). Drain well and set aside
- While potatoes cook, set a 10 inch cast iron pan over medium heat ad add in the chopped bacon. Cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon and set aside. Add the diced onions to the fat and saute stirring often and cook until golden. Add in the spinach and cook for a few more minutes and add a few sprinkles of salt and pepper. Transfer to the plate with the bacon.
- Add a small amount of butter (2 Tbs) to the cast iron pan and melt. Add potatoes to the pan and use the bottom of a glass to press each potato flat. Use the back of a spoon to mold the potatoes into a crust lining the cast iron skillet. Sprinkle the crust liberally with salt and pepper.
- Arrange the onion spinach mixture evenly over the crust. Sprinkle with chopped bacon and the cheese.
- Whisk eggs, milk and spices together in a large bowl. Pour mixture into the crust.
- Place tomato halves evenly around the quiche.
- Bake quiche until set about 25-30 min.
- Serve warm with fresh herbs.