Paleo Spinach Florentine Quiche

Wow, it has been a minute since I've last shared! After posting some Instagram photos of the finished product, I've been asked for this recipe a couple times, so here it is!

Bear in mind, I don't measure a ton, because honestly, who has time for that bologna?

The Story

A few weeks ago, during meal planning, I thought, wouldn't it be nice to have a frittata with a crust that's actually paleo? I've done the frittata thing so much that honestly, the thought of doing another one the exact way I had been just made me cringe. I thought... (gasp) what about hash browns? As long as I use a real potato, it will be fine. I know sometimes white potatoes are questionable on the Paleo diet, but to me, as long as it's not the only thing I'm eating and just an added starch, then it is okay by me. I researched hash brown crusts, but came up with my own version so it could fit the Paleo bill. Then, magically, I found this dairy spread at Whole Foods that is a true quiche game changer. It's made of cashew milk and all the the ingredients are paleo approved. I hadn't originally planned to put it in the quiche, but the more I thought about it and realized the ingredients I was including in the recipe were the same as what was in the spread, I decided, why not?! I hope you have just as much fun making and eating it as I did.

Ingredients

Crust

1 russet potato, shredded
Olive oil or Coconut oil spray
Olive or Coconut oil, 1/2 cup?
Salt
Pepper
Onion Powder
Garlic Powder

Filling 

1 container leaf cuisine Garlicky Herb Spread (pictured right)
1/4-1/2 onion, chopped
1 box frozen spinach, thawed according to instructions
7 eggs (for real, seven is the number that works best)
Salt
Pepper

Prep Time: 15 minutes
Cook Time: 1 hour
Serves 4

Method

1) Preheat oven to 425 degrees.
2) Spray pie pan with olive oil or coconut oil spray. Let sit. Also a good idea to get the eggs and dairy spread out of fridge so they can acclimate to room temperature.
3) In a large bowl, mix potato shreds with salt, pepper, garlic powder and onion powder to taste. Once spiced, add olive oil or coconut oil. I used a mix of extra virgin olive oil and light olive oil.
4) Press spiced potato shreds into pie pan just like a normal crust. Put in oven and bake for 40 minutes or until golden brown.

5) Meanwhile, sauté onion until caramelized and add cooked spinach to the pan to mix. Let cool significantly before mixing with eggs.
6) In a large bowl (you can use the same one as before, rinsed out), beat 7 eggs together and add salt and pepper to taste. Add dairy spread and cooled veggies. Mix thoroughly. It WILL look disgusting.
7) Take the hash brown crust, hopefully nice and golden brown, out of the oven and add egg and dairy spread mixture. Bake for 15-20 minutes or until a toothpick or knife come out clean.

8) ENJOY!

My next recipe post will be a variation of this one, but in the Lorraine style.