Potato-Crusted Quiche with Bacon, Mushrooms and Spinach

I'm a HUGE fan of quiche!  I could eat it any time of the day...unfortunately my family, not so much.  Which means I only get to make quiche when I'm going to a bible study, or a brunch, or hosting something at my house.  I have seen this potato crust before but never tried it.  Will definitely be doing this again, it was easy and really yummy!  If you're not into making a pie crust or have some extra potatoes lying around, give this a try.  Really sorry about the picture...I was in a hurry to take this to bible study and I didn't have time to take a decent picture!

Potato-Crusted Quiche with Bacon, Mushrooms, Spinach and Sun-Dried Tomatoes
 {recipe adapted from cookincanuck }


INGREDIENTS:

• 1 lb. potatoes, unpeeled, cut into really thin 1/8 inch slices {I used Yukon gold potatoes}
• 1 Tbsp. butter, melted
• 1/4 cup (packed) Parmesan cheese
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 6 slices bacon, chopped
• 1 cup (packed) fresh baby spinach, torn roughly
• 1 cup button mushrooms, sliced
• 4 eggs
• 1 cup whole milk {I used 1/2 cup low fat milk/1/2 cup half & half}
• 1/2 cup Parmesan cheese, shredded {I used Parmesan/fontina blend}
• 1/2 tsp. freshly ground black pepper
• 6 oil-packed sun-dried tomatoes, cut into 1/2-inch strips

DIRECTIONS:

  Preheat the oven to 425 degrees.  

In a medium bowl, combine the potatoes, melted butter, 1/4 cup Parmesan cheese, salt, and 1/4 tsp. freshly ground black pepper.  

Coat a 9-inch pie plate with cooking spray and arrange the potatoes in concentric circles on the bottom and sides of the dish.  Be sure to overlap the potatoes to avoid gaps between the potatoes after baking.  Bake until the potatoes are light golden brown, about 25-30 minutes.  Remove from the oven.

Reduce oven temperature to 375 degrees.

In a medium skillet over medium heat, cook the bacon, stirring occasionally, until the bacon is crisp.  Using a slotted spoon, remove the bacon from the pan and lay on paper towel.  Pour out all but 1 tbsp. bacon drippings.  To the pan, add the mushrooms and saute about 4-6 minutes.  Add the spinach and cook until barely wilted, about 30 seconds.  

In a large bowl, whisk together eggs, milk, 1/2 cup shredded cheese, and 1/2 tsp. freshly ground black pepper.  Stir in the cooked mushrooms and spinach.  Pour the egg mixture into the potato crust.  Sprinkle the sun-dried tomatoes and cooked bacon evenly over the egg mixture.  Bake the quiche until the eggs are set and golden brown, 30-40 minutes.