Don’t Quiche Me

Servings:

Ingredients:

• 3 cup Left Over Mashed Potatoes
• 1.5 cup Grated Colby Jack
• 0.5 cup Sliced Green Onion
• 1 tbsp Dill
• 5 Crushed Garlic Cloves
• 0 Salt and Pepper to taste
• 10 oz Frozen spinach, thawed, drained
• 1.5 cup Grated Colby Jack
• 8 Large Eggs
• 1 cup Whole Milk Greek Yogurt
• 0 Salt and Pepper

Directions:

1. Preheat oven to 375°F. Lightly grease a deep-dish pie plate or 9-inch springform pan.

2. In a large bowl, combine the leftover mashed potatoes, 1½ cups grated Colby Jack, sliced green onions, dill, crushed garlic, salt and pepper. Mix until well incorporated.

3. Press the potato mixture firmly into the bottom and up the sides of your prepared pan to create a thick potato crust. Use the back of a spoon or your fingers to smooth everything into place.

4. Bake the potato crust for approximately 25–30 minutes, until it begins to firm up and turn golden around the edges. Remove from the oven and reduce the temperature to 350°F.

5. While the crust bakes, thoroughly squeeze the excess moisture from the thawed spinach. Nobody wants a soggy quiche!

6. In a large bowl, whisk together the eggs and Greek yogurt until smooth. Stir in the spinach, remaining 1½ cups of Colby Jack, salt and pepper.

7. Pour the spinach and egg mixture into the prepared potato crust, spreading it evenly.

8. Return to the oven and bake for approximately 40–50 minutes, or until the filling is set in the center and the top is lightly golden. If the potato crust begins browning too quickly, loosely cover the edges with foil.

9. Allow the quiche to rest for at least 10–15 minutes before slicing. This gives everything a chance to firm up and makes serving much easier.

Who needs pastry when you've got leftover mashed potatoes? Don't quiche me, I'm cooking!