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.
724
55 min.
Easy
2 people
9 IngredientsLast modified on: July 27th 2025
For 2 people, you will need:
- 1
2 tablespoons oil - 2
100 g cooked potatoes - 3 2 tablespoons oil
- 4
250 g fresh spinach - 5
½ spring onion (scallion) - 6 1 tablespoon oil
- 7
150 g quiche filling mixture - 8
salt - 9
pepper - Total weight: 640 grams
Change measures:
Times for this recipe
Preparation: 5 min.
Cooking: 50 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 2 min.
In a large frying pan over high heat, pour in 2 tablespoons oil and when hot, add 100 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 250 g fresh spinach.
In the same frying pan, pour in 2 tablespoons oil then, when hot, add the spinach.
In the same frying pan, pour in 2 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 1 tablespoon 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 150 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 60 RDI=5 % | 210 RDI=30 % | 1,120 RDI=60 % | 4,680 RDI: 60 % |
| Per 100 g | 9 RDI=4 % | 8 RDI=1 % | 30 RDI=5 % | 180 RDI=9 % | 730 RDI: 9 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 110 RDI=20 % | 560 RDI=30 % | 2,340 RDI: 30 % |
How much will it cost?
- For 2 people : 1.55 €
- Per person : 0.80 €
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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)
Fresh spinach
Like these other recipes: Fresh spinach with cream, Mixed vegetable curry, Creamy spinach à la Lombarde, Baby spinach salad, Chilli chicken and spinach gratin, ... See them all 11
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Quiche Lorraine, Thin endive tart, Country filo tart, Sorrel and potato quiche, ... See them all 13
Cooked potatoes
Like these other recipes: Gratin du Nord, Salad paysanne, Frichti from Bruxelles, Pollack Parmentier, Tartiflette, ... See them all 54
Oil
Like these other recipes: Onion fondue, Beef Wellington, How to prevent butter burning during cooking, Warm scallop and cabbage salad, Rémoulette dressing, ... See them all 94
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