Admittedly, this does seem a bit more like a Spring-y meal, but it was delicious and perfect for fall and I don’t wanna toot my own horn, but…TOOT TOOT.
This was surprisingly easy. I had a bunch of random ingredients that just seemed to work together, not to mention a PLETHORA of potatoes thanks to my awesome co-op. I’ve seen potatoes and sweet potatoes used as a ‘crust’ for quiche before, so I thought – why not! Here it is, you guys. You’re welcome. Ps, this is definitely one to pull out to impress folks…keep that in mind.
SPINACH AND POTATO TART
About 2 – 3 Idaho potatoes
Approx 2 cups loose spinach, stems removed
1 cup Greek Yoghurt (full fat)
Juice of 1/2 lemon plus zest
Parsley and chives
Salt and pepper to taste
Wash and slice potatoes 3mm thick, one length wise and 2 across (so you have a mix of oval pieces and round pieces). Heat some oil and salt in a skillet and fill with single layer of potato slices. Cook until softened, transfer to paper towel and repeat with more potato slices until all of them are cooked. Once slices are cooked, line a pie/quiche dish with them, being sure to cover as much surface area as possible. Preheat oven to 375F.
Now, wash spinach and sauté in a pan until wilted, about 4-5 minutes. Transfer to a colander to get rid of any excessive moisture and let cool. In a bowl, whisk eggs, yoghurt, lemon juice/zest and herbs. Stir in spinach and season with salt and pepper to taste.
Pour into pie dish (already layered with potato slices) and spread evenly. Bake for about 40 minutes or until firm and golden. Serve with a delicious side of salad and revel in your magnificent creation.
Like, this thing is BEYOND delicious. I have to go find a snack.