Ingredients: |
Ingredients: 1 lb. red-skinned potatoes, unpeeled, cut into 1/8-inch slices
1 tbsp butter, melted
1/4 cup (packed) Parmesan cheese
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 oz. pancetta, cut into 1/2-inch diced. I use 4 oz. of pancetta :-)
1/3 cup diced onion
1 clove minced garlic
1/2 box frozen chopped spinach (thawed with excess water squeezed from it)
3 eggs
1 1/2 cups reduced-fat milk
1/3 cup Parmesan cheese ( I like to use the Italian mixed cheeses)
1/2 tsp freshly ground black pepper
6 sun-dried tomatoes, cut into 1/2-inch strips
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Directions: |
Directions:Preheat the oven to 425 degrees F.
In a medium bowl, combine the potatoes, melted butter, 1/4 cup Parmesan cheese, salt, and 1/2 teaspoon freshly ground black pepper.
Coat a 9-inch pie plate with cooking spray and arrange the potatoes in concentric circles on the bottom and sides of the dish. Be sure to cover 1/3 to 1/2 of each potato slice as the slices will shrink during cooking and you want to avoid having gaps between the potatoes. Bake until the potatoes are light golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.
Reduce the oven temperature to 375 degrees F.
In a medium saucepan set over medium heat, cook the pancetta, stirring occasionally, until the pancetta is browned and crispy. I add onion and garlic to pan when pancetta is halfway cooked. You want the onion and garlic mixture to be cooked before adding it to the egg mixture.
In a large bowl, whisk together eggs, milk,
1/3 cup grated Parmesan cheese, and 1/2 teaspoon freshly ground black pepper. Stir in the spinach. Next stir in the pancetta mixture. Pour the egg mixture into the potato crust. Sprinkle the sun-dried tomatoes evenly over the egg mixture. Bake the quiche until the eggs are set and golden brown, 30 to 40 minutes. To test, insert a small sharp knife into the center of the eggs. If it comes out clean, the eggs are set.
Let the quiche cool for 10 minutes. Cut into wedges and serve. |
This recipe for Potato-Crusted Quiche with Pancetta, Sun-dried Tomatoes & Spinach is from