This is a perfect dish to serve for your next brunch. Especially if your group of friends, like ours, means that you are trying to find something that’s organic, gluten-free, vegetarian, Kosher, and Halal. Sorry vegans—I guess your invite got lost in the mail. I can’t keep everyone happy.
Ingredients
- 2-3 (about 1½ lb) russet potatoes, peeled, shredded
- 3 Tbsp butter, divided
- 1¼ tsp salt, divided
- 8 scallions, whites and greens separated, thinly sliced
- 1 clove garlic, minced
- 6 oz spinach, roughly chopped
- 3 cups milk
- ¼ tsp ground black pepper
- 6 eggs, beaten
- ¼ cup fresh basil, thinly sliced
- 2 cups sharp cheddar cheese
- 1 cup cherry tomatoes, halved
How to Make It
- Preheat the oven to 425°F. Place potato shreds in a mixing bowl and cover with cold water.
- Place 2 tablespoons of butter into a baking dish. Place dish in the oven for 3-5 minutes, or until the butter is melted and bubbling. Carefully remove the baking dish from the oven and swirl to ensure the butter coats the bottom.
- Drain the potatoes well, squeezing handfuls in a sieve or towel to get the water out, and place them along the bottom of the baking dish. Using the back of a spoon or spatula, spread the potatoes evenly across the bottom, gently pressing to create a crust. Sprinkle with ½ teaspoon salt and place the dish back in the oven for 15 minutes, or until potatoes are browned. Remove the baking dish from the oven and lower the heat to 350°F.
- While the potatoes are browning, place a skillet over medium heat and add 1 tablespoon of butter. When the butter has melted and is starting to bubble, add the scallion whites and sauté for 1 minute. Add the garlic and continue to sauté for about 30 seconds, or until fragrant. Add the spinach, and continue to sauté until fully wilted, about 3-4 minutes.
- Transfer the skillet contents to a large mixing bowl. Stir in the scallion greens, along with milk, the remaining 1 teaspoon of salt, and pepper. Whisk in eggs, then add basil and stir to combine.
- Pour the egg and spinach mixture on top of the browned potato crust. Scatter cheese and tomatoes across the top. Place the casserole back in the oven, and bake for 45-50 minutes, or until quiche is fully set and the top begins to brown. Allow it to rest for 10 minutes, and either top with additional thinly sliced basil, or just dig in!
