Spinach & Potato Quiche

This is one of those quiches that can be made for breakfast or dinner. We had it for dinner this week because I was craving spinach. I had made potatoes earlier in the week and wanted to use them up and this could not have worked out better. Also, so easy!

Spinach & Potato Quiche
Serves 6-8

For the potatoes
Adapted from Fabio Viviani
You will have extra potatoes, so halve this recipe if you don't want extra


5 red potatoes, sliced
2 tbsp Olive oil
10 cloves of garlic, smashed
2 tbsp fresh rosemary
2 tbsp Parmesan
salt & pepper to taste
1 small white onion, caramelized

Bring a large pot of salted water to boil, add potatoes and cook until just tender, about 5-8 minutes. Strain and return to pot. Add garlic, olive oil, Parmesan, rosemary, caramelized onion and salt and pepper


Quiche
5 eggs
1 cup cooked spinach
1 medium tomato, chopped
1 cup of cooked potatoes
1 cup of cheddar cheese
1/2 cup of plain Greek yogurt
salt and pepper to taste

Preaheat oven to 350
Beat the eggs and yogurt together, fold in spinach, tomato, potatoes, and 3/4 cup of the cheese. Top quiche with the remainder of the cheese. Cook in a 3qt baking dish for 45-50  minutes or until a knife comes out clean.