Spinach and mushroom quiche with potato hash crust

Is there anything more inviting than a crispy cheese topping?

I love quiche, but there's no denying that it's not the healthiest of choices, especially considering I'm a bit heavy handed when it comes to the cheese, plus I think it goes particularly well with a side of chips... so I tend not to buy it. Somehow I force myself to find a bit of self control when I'm walking round the supermarket and avoid looking at the quiche section lustfully - if it's not in the house, I can't eat it.

(unless we're talking about chocolate, in which case I'll walk all the way back to the shop just to get some. Shhh.)

I could just skip the pastry altogether and make a frittata (like this amazing tomato and goat's cheese one), but if you're particularly hungry, a carb-free frittata somehow doesn't quite cut it.

So, here's a healthier option - instead of pastry, the crust is made from grated potato. Not only is it lighter and more nutritious than buttery pastry, it also means I have to skip the chips. Even I wouldn't have potato with a side of potato. It's win win - and it tastes just as good. So I guess it's more like win win win.

(I know I've been going on about how this is a healthier alternative to quiche, and all that... but this totally goes well with garlic bread. Just sayin'.)

Spinach and mushroom quiche with potato hash crust

Recipe adapted from Warm Vanilla Sugar

Serves 4-5

1 large potato or two medium potatoes, grated (I left the skins on)
1/2 onion, diced
1tbsp flour
20g butter
Salt
Black pepper
1tbsp oil
80g spinach
2 large mushrooms, sliced
3 eggs
100ml milk
100g cheddar cheese, grated

Heat the oven to 190°C (Gas Mark 5 / 375°F).

Mix the grated potato with the diced onion, flour, and plenty of seasoning.

Melt the butter in a large frying pan, and add the potato mixture. Press the mixture down into a flat layer, and turn the heat down to low. Cover the frying pan (use another pan upside down if you don't have a lid), and leave to cook for 10 minutes.

Turn the potato crust out into a pie dish, so it is now the other way up. Bake in the oven for 20 minutes, or until the crust is golden brown.

Meanwhile, beat the eggs with the milk and more seasoning.

Heat a little oil in the same frying pan as before, and cook the mushrooms and spinach until the mushrooms are soft and the spinach has wilted, around 5 minutes.

When the potato crust is ready, remove it from the oven. Spread the mushrooms and spinach over the crust, and pour over the egg mixture. Top with grated cheese, and bake for a further 30 minutes, or until the cheese is golden brown and the egg has set.