No-pastry spinach and potato quiche
For this pastry-less quiche, baked in an ovenproof pan, a mixture of roasted potatoes and spinach, bound together with a classic quiche maker.
15 K102100
Last modified on: July 27th 2025
For 4 people, you will need:
- 1
4 tablespoons oil - 2
200 g cooked potatoes - 3 4 tablespoons oil
- 4
500 g fresh spinach - 5
1 spring onion (scallion) - 6 2 tablespoons oil
- 7
300 g quiche filling mixture - 8
Salt - 9
Pepper - Total weight: 1,275 grams
Times for this recipe
Preparation
5 min.
Cooking
50 min.
All in all
55 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 1 - ⌛ 2 min.
In a large frying pan over high heat, pour in 4 tablespoons oil and when hot, add 200 g cooked potatoes, sliced or diced.
Stage 2 - ⌛ 10 min.
Toast them to your liking, stirring as little as possible so as not to break them up too much, and add salt at the end of cooking.
Set aside on a plate.
Set aside on a plate.
Stage 3 - ⌛ 2 min.
Wash and drain 500 g fresh spinach.
In the same frying pan, pour in 4 tablespoons oil then, when hot, add the spinach.
In the same frying pan, pour in 4 tablespoons oil then, when hot, add the spinach.
Stage 4 - ⌛ 3 min.
Melt (cook) them for a few minutes, stirring constantly, and add salt at the end.
Set aside on a plate.
Set aside on a plate.
Stage 5 - ⌛ 3 min.
Stage 6 - ⌛ 2 min.
In the same pan, heat 2 tablespoons oil, then add the spring onion, salt and pepper, and cook for 1 minute, stirring constantly.
Stage 7 - ⌛ 2 min.
Add the potatoes and spinach and mix well.
Stage 8 - ⌛ 30 min.
Pour over 300 g quiche filling mixture, and bake at 200°C (390°F) for 20-30 minutes.
Stage 9
Check for doneness by checking the color of the appliance.
Stage 10
It's not essential, but it's always prettier if you turn the quiche over in the serving dish, for your guests' viewing pleasure.
Remarks
In step 3, you can use cooked spinach instead of fresh.
If you don't have spring onions, replace them with shallots.
Depending on your taste, you can use cooked, peeled or unpeeled potatoes.
If you don't have spring onions, replace them with shallots.
Depending on your taste, you can use cooked, peeled or unpeeled potatoes.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 9 g RDI=11 % | 8 g RDI=2 % | 32 g RDI=33 % | 175 kcal RDI=6 % | 734 kJ RDI=6 % |
| Per person | 30 g RDI=35 % | 27 g RDI=8 % | 105 g RDI=106 % | 558 kcal RDI=21 % | 2,340 kJ RDI=21 % |
| Whole recipe | 121 g RDI=138 % | 111 g RDI=31 % | 420 g RDI=424 % | 2,235 kcal RDI=83 % | 9,359 kJ RDI=83 % |
How much will it cost?
For 4 people
3.10 €
Per person
0.80 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Quiche LorraineFilo leeks and cheese tartDeep leek and potato quicheCountry filo tartCabbage and cheddar quiche See all 13 other
Cooked potatoes
Oil
Like these other recipes: Spinach à la LorraineEggs ArsèneTartifletteHow to cook potato grenaille Croque-monsieur complet See all 103 other
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