Potato Spinach and Cheddar Quiche

The best part of about quiche is that they are great hot or cold and can be made ahead of time, so they are great for the holidays! This potato spinach and cheddar quiche is quick and easy for a fabulous brunch!

Potato Spinach and Cheddar Quiche on copper wire rack with white pie spoon

Call me crazy, but if there is a perfect way to repurpose leftovers, the quiche is it! Strata is, too! I know I’m in the minority, but I love leftover pizza, and Chinese food. Making pulled pork into breakfast burritos, and throwing any leftover veggies you have into a eggy quiche is just too good to resist. I remember my stepdad making quiches for the holidays growing up. They always sounded overwhelmingly fancy, but now I realize that they can be the perfect vehicle for any number of flavor combinations, and served at any event. The best part, no one really needs to know if you are repurposing leftovers.

Potato Spinach and Cheddar Quiche close up overhead on white distressed background and wire rack

Moment of truth, because it’s just Ben and me in the house, and I am a food blogger, I have a tendency to overbuy groceries thinking that I will be able to use them up in time before they turn. This is particularly true of all the veggies. The best of intentions and all that… I want to eat that giant bag of spinach I overbought, because of course this week will be the week I eat nothing but salads… LOL. Lies I tell myself.

And those little potatoes are just waiting to be repurposed. And is there anyone else who buys all the different cheeses and has a few too many little parts and pieces from that Thursday cheese plate you made when you literally couldn’t bring yourself to make a ‘real’ dinner? No? Just me? Damn.

This quiche was born out of necessity to use those things up, and not feel like a total wasteful first worlder, so in they all went into this quiche and it was the happiest of all things to come out of my week. Sharp white cheddar, lots of spinach, roasted potatoes, and lots of eggs in a tasty crust. Happiest dance.

This was breakfast for me for a week and it is delicious and filling to start the day. We know of my abhorrence with making my own pie crust, so I used one of the crusts that had been languishing in my freezer stash. There is no shame in a roll and bake crust people! So if you’re trying to find a way to use up those leftovers, make something that looks way fancier than it really is, and be impressive all at the same time – make this now. Like, right now. That sad bag of spinach is just waiting for a purpose in life.

If you need more quiche ideas, look below for some of my other favorites!

Smoked Salmon and Spinach Quiche with Hashbrown Crust

Smoked Salmon & Spinach Hashbrown Quiche

Ham and Cheese Quiche with a Hashbrown Crust

Ham and Cheese Quiche with Hashbrown Crust - A beautiful brunch dish that you can make ahead of time! with famous Idaho Russet Potato Hashbrowns!

There are more from your other favorite foodies here!

Eggs Benedict Quiche from View From Great Island

Hashbrown Quiche with Sausage from Bellyful

Broccoli Cheddar Bacon Quiche from Melissa’s Southern Style Kitchen

Yield: 1 Quiche

Potato Spinach and Cheddar Quiche

Ingredients:

  • 1 Pie Crust, I used Pillsbury Roll and Bake
  • 6 Eggs
  • 1/2 cup Half and Half, or Heavy Cream if you have it
  • 1 cup Shredded White Cheddar
  • 1/4 cup Parmesan
  • 1 cup wilted Spinach, squeezed dry and chopped
  • 2 cloves Garlic, minced
  • 1/2 tsp minced rosemary
  • 2-3 Tbsp minced fresh Chives
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 2 cups quartered roasted potatoes, best to use cooled or cold leftover.

Directions:

Preheat oven to 350 degrees.

Roll out pie  crust and place into deep dish pie plate, crimping the edges. Set aside in the fridge or freezer until ready to use.

In a large bowl, whisk together the eggs, and cream until combined. Stir in cheeses, spinach, garlic, rosemary, chilves, salt, and pepper. Once that is mixed, fold in the roasted potatoes. Pour the mixture into the pie plate.

Place pie plate onto a foil lined baking sheet to avoid any bubbling over. Bake on the middle rack for 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool on a wire rack until warm. Or cool completely and chill. Can be eaten hot or cold.