Healthier Dishes

Potato-Crusted Bacon and Spinach Quiche

Tempie
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This healthy and delicious potato-crusted bacon and spinach quiche is packed with protein to get your day started off right. It’s a great make-ahead breakfast or brunch dish that’s good enough for company.

Potato-Crusted Quiche might sound a little fancy, but I promise you that this is really simple to make. Of course, if you decide to make this for company, you don’t have to let them know that. 😉 I’ve made all kinds of egg casseroles and frittatas over the last few years, and this is by far my favorite egg dish I’ve ever made! It’s moist, flavorful and packed with protein to get your day started off right.

If you’ve never made an egg dish with cottage cheese, then you are missing out! It keeps help the quiche nice and moist. Plus, it adds a slightly tangy flavor and great texture, which I love. I used 2% reduced fat cottage cheese when making this recipe because that’s all the store had that day. I normally buy the full fat kind of this brand. I really think it has the best flavor and texture of all the ones I’ve tried. The organic milk they use comes from grass-fed cows on sustainable farms.

The potato crust adds a really nice crunch to the quiche.

This quiche has your starch, veggies and protein all packed into one dish. It re-heats really well, so you could make this ahead and have breakfast all ready to go for the next day or two. Perfect for those overnight guests who might be staying with you over the holidays!

I used Applegate Farms uncured turkey bacon in this recipe. You could substitute regular bacon if you prefer.

 
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Potato-Crusted Bacon & Spinach Quiche

Course Breakfast
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 -6
Author Tempie

Ingredients

The crust:

  • 1 tbsp butter
  • 1 large russet potato , peeled and coarsely shredded (about 2 cups)
  • 1/4 tsp sea salt plus pepper to taste

The quiche:

  • 1 tbsp ghee , coconut oil or fat of choice
  • 1/2 small onion , finely chopped
  • 4 slices turkey bacon , chopped into small pieces
  • 6 large eggs
  • 1 cup ricotta cheese
  • 2 cups packed spinach leaves , chopped
  • 1/2 tsp sea salt

Instructions

The crust:

  • Preheat the oven to 400 degrees F.
  • Grease a 9 inch pie dish with butter and set aside.
  • Place the shredded potatoes in some paper towels or a dish towel and squeeze out the excess moisture.
  • In a medium-sized bowl, toss the shredded potatoes with the salt and pepper.
  • Transfer the potato mixture to the buttered pie dish, and press the potato evenly on the bottom and up the sides of the dish.
  • Place in the oven and bake until the edges start to get golden brown, between 15-20 minutes. Let cool for a few minutes.

The quiche:

  • When the crust is finished baking, lower the oven temp. to 350 degrees F.
  • While the crust is baking, heat a tablespoon of your fat in a saute pan over medium heat. Add the onions and turkey bacon to the pan and cook until the onions have softened and bacon starts to get crispy. Remove from heat.
  • In a large bowl (you could also use a Pyrex 4-cup measuring cup), whisk the eggs and cottage cheese together. Add the salt, chopped spinach, onion and bacon mixture and whisk together again.
  • Pour the entire mixture into the prepared crust and use the back of a spoon to smooth it out evenly.
  • Place into the oven and bake until the egg is set in the center, 35 to 45 minutes.
  • Allow to cool for about 10 minutes before slicing and serving.

Notes

If using real bacon, you might cook the bacon first, then cook the onions in the remaining bacon fat. Turkey bacon has very little fat, so it won't render much.

 

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