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A slice of rustic Mediterranean potato and spinach quiche displaying thick layers of tender potatoes and green spinach.

Potato and Spinach Quiche

A rustic, Spanish-inspired crustless potato and spinach quiche layered with tender olive oil-poached Yukon Gold potatoes, garlic spinach, and eggs baked to golden perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 295
Ingredients Method Notes

Ingredients
  

  • - 4 large Yukon Gold potatoes peeled and sliced into 1/8-inch rounds
  • - 1 large yellow onion thinly sliced
  • - 5 oz fresh baby spinach roughly chopped
  • - 6 large eggs
  • - 1 cup extra-virgin olive oil for shallow poaching
  • - 2 cloves garlic minced
  • - 1 tsp kosher salt divided
  • - 1/2 tsp freshly cracked black pepper

Method
 

Poach Potatoes & Onions:
  1. Heat olive oil in a 10-inch oven-safe skillet over medium-low heat. Add potatoes and onions. Slow-cook for 15–20 minutes until knife-tender. Drain using a colander, reserving the oil. Cool for 5 minutes.
Sauté Spinach:
  1. Heat 1 tbsp reserved olive oil in the same skillet over medium heat. Sauté garlic and spinach for 2–3 minutes until wilted and moisture cooks off.
Rest Egg Base:
  1. Whisk eggs, 1/2 tsp salt, and pepper in a large bowl. Gently fold in potatoes, onions, and cooked spinach. Let rest undisturbed for 10 minutes.
Cook Quiche:
  1. Heat 2 tbsp reserved oil in the skillet over medium-low. Pour in egg mixture, leveling top. Cook 6–8 minutes until bottom is golden and top is mostly set.
Finish (Flip or Broil):
  1. Invert onto a plate and slide back into the pan with 1 tbsp oil to cook the second side for 3–4 minutes, OR place under oven broiler for 3–4 minutes until golden.
Rest & Serve:
  1. Rest on a cutting board for 10 minutes before slicing into wedges.

Notes

- Ensure potatoes are sliced uniformly to 1/8-inch thickness for even cooking.
- Optional add-in: Fold 1/2 cup crumbled Greek feta into the egg mixture prior to resting for added saltiness.