Potato Crust Quiche

Name: Potato Crust Quiche
Total time: 50 min
Ingredients: 2 medium russet potatoes (peeled); 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper -- to taste; 1 pound fresh baby spinach (steamed until wilted and squeezed dry with paper towels); 6 large eggs; 2 cups half-and-half; 1 tablespoon finely minced tarragon; 1 pinch grated nutmeg; 1/2 teaspoon Kosher salt; freshly ground black pepper -- to taste; 1 1/2 cups GruyËre or fontina

by laurabonicelli | Brunch, Main Dish, Vegetarian | 0 comments

Potato Crust Quiche

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