Bacon and Spinach Quiche

Total time: 70 minutes

Ingredients:

  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 5oz (150gr) back bacon, sliced into wide strips
  • 6 green garlic, sliced, including green tops or green onion or ramps
  • 5oz (150gr) fresh spinach, large leaves chopped
  • 3oz (90gr) cheese, shredded
  • 1 tbs olive oil, plus a bit for the dish
  • 3 eggs
  • 2 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) milk
  • 1/2 cup (4oz, 120gr) Greek yogurt


Instructions:

  • Crust:
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Filling:
  • Heat oil in a skillet.
  • Add bacon, green garlic and sauté until cooked through, about 5 minutes. Remove from heat.
  • Whisk together 3 eggs, mustard, milk, and yogurt.
  • To assemble:
  • Arrange spinach on potato crust.
  • Top with bacon, green garlic, spreading evenly.
  • Top with cheese.
  • Pour the egg mixture evenly over all.
  • Bake for 30 – 35 minutes, until center has set.
  • Remove and let rest 5 minutes. Slice and serve.