Spinach quiche with potato crust

Name: Spinach quiche with potato crust
Cuisine: American
Ingredients: 1 pkg (24 oz) refrigerator mashed potatoes; 2 tbsp. Olive oil, divided; 8 oz. Sliced fresh mushrooms; 2 cloves garlic,minced; 5 oz frozen chopped spinach,thawed and squeezed dry. (about 1/2 cup); 6 bacon strips,cooked and crumbled or 1/3 cup bacon bits; 2 tsp. Minced fresh rosemary, or 1/2 tsp. Dried rosemary,crushed; 4 large eggs; 1 cup milk; 1/4 tsp. Pepper; 1 cup (4 oz.) shredded cheddar cheese

Richard Scott Cunningham @cook_6161171

Spinach quiche with potato crust

Richard Scott Cunningham @cook_6161171

Saved

Ingredients

1 pkg (24 oz)refrigerator mashed potatoes
2 tbsp.Olive oil, divided
8 oz.Sliced fresh mushrooms
2 clovesgarlic,minced
5 ozfrozen chopped spinach,thawed and squeezed dry. (about 1/2 cup)
6bacon strips,cooked and crumbled or 1/3 cup bacon bits
2 tsp.Minced fresh rosemary, or 1/2 tsp. Dried rosemary,crushed
4large eggs
1 cupmilk
1/4 tsp.Pepper
1 cup (4 oz.)shredded cheddar cheese

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Steps

1

Preheat oven to 350 f. Press mashed potatoes onto bottom and up sides of a greased 9-inch deep -dish pie plate. Brush with 1 tbsp.oil. Bake 30 minutes or until edges are golden brown.
2

Meanwhile,in a large skillet,heat remaining oil over medium-high heat. Add the mushrooms ;cook and stir for 3-4 minutes or until tender. Add garlic cook 1 minute longer. Remove from heat. Stir in spinach,bacon rosemary;spoon over crust. In a small bowl,whisk eggs,milk and pepper until blended;stir in cheese. Pour over mushroom mixture.
3

Bake 25-30 minutes longer or until golden brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.