Spinach Quiche with Zucchini & Potato Crust

I woke up refreshed with Valentine's Day brunch on my mind!

I've been craving quiche all week, and I set forth to make a new recipe.

Actually, I combined a bunch of different recipes to achieve the yummy pie I made, which I highly encourage you to make, too!

While waiting for the quiche to bake, I whipped up a quick and easy topping for the quiche, and provided a deliciously perfect finish.

SPINACH QUICHE WITH ZUCCHINI & POTATO CRUST

INGREDIENTS:

Crust:

2 medium zucchini, shredded

1 large russet potato, shredded

2 Tbsp nutritional yeast

Freshly ground pepper

Cooking spray or butter for coating pan

Filling:

1/2 cup dry white wine

2 large green onions, chopped

4 cloves garlic, minced

6 oz. frozen chopped spinach (half a bag)

1/2 teaspoon herbes de provence

1 teaspoon Mrs. Dash Chicken seasoning

1 egg

3 egg whites

3 Tbsp non-fat evaporated milk

1 tomato, sliced very thin

1 Tbsp fine dried bread crumbs

Topping:

1/2 tomato, chopped coarsely

5 artichoke hearts (not in oil), chopped

2 oz. soy mozzarella, shredded

A few drops of olive oil

Freshly ground pepper to taste

METHOD:

Pre-heat oven to 400°F.

Squeeze shredded zucchini and potato to remove excess liquid. Mix with nutritional yeast and pepper.

Coat a deep dish pie plate with non-fat cooking spray. Spread crust mixture into bottom and sides of pan.

Bake 20-30 minutes until golden brown and edges are crispy.

Meanwhile, saute green onions and garlic in white wine until soft, about 7 minutes.

Add spinach and herbs, cook another 10 minutes until hot and excess moisture is almost gone. Transfer to a mixing bowl and set aside to cool.

In a small bowl, add egg and egg whites. Whisk in non-fat evaporated milk. Add egg mixture to cooled spinach mixture and thoroughly blend.

Remove crust from oven. Reduce oven temperature to 350°F. Spread filling into crust.

Top with tomato slices. Sprinkle bread crumbs over the surface.

Bake for 35-45 minutes or until toothpick inserted into center comes out clean, and filling is firm. Place on a wire rack and cool to room temperature.

Make the topping by placing all ingredients in a small bowl. Fold together to combine. Leave at room temperature.

Cut quiche into 4 equal pieces. Add 1/4 of topping to each portion prior to serving.

It was so beautiful, Ron and I ate our brunch on the back patio!

I served a salad of mixed greens (the arugula and red leaf lettuce came from our garden!) with a homemade strawberry dressing, and we each enjoyed a glass of sauvignon blanc.

The quiche was so filling, we could barely eat a few pieces of fresh fruit!

It was a delicious and memorable meal for Valentine's Day brunch, and let's not forget the part about it not costing $30 plus tip per person!