There’s something extra nourishing about peppery arugula and mineral rich spinach in the winter time. I often have a hard time with salad in the winter and look for ways to incorporate them in warm foods. Quiche, once cooked, reheats well so I sometimes make this with the intention of packing it up to eat later in the week.
The arugula adds depth to this quiche as well as being a good source of calcium, potassium, Vitamins B, C & K; the mushrooms are a good way to incorporate fiber and a bunch of micronutrients like selenium, copper, thiamin, magnesium and phosphorus in your diet. Calcium, magnesium and potassium work together to help with all sorts of things in your body, like muscle function, sleep cycles, heart regulation and absorption of nutrients. Vitamin K helps you absorb calcium more efficiently so it’s important to have enough of it in your diet. This means that this unassuming plate of deliciousness is a great way to support your health.
Winter Greens Potato Crust Quiche
Ingredients
- 3 Large Rose Potatoes
- 1 Cup Baby Spinach
- 1 Cup Arugula
- 4 Green Onions
- 8 Sliced Crimini Mushrooms
- 8 Large Eggs
- 1/2 Cup Jack Cheese
- 1/2 Cup Swiss Cheese
- 1 Drop Black Pepper Essential Oil
- 1 Toothpick Swab Basil Essential Oil
- Dash Salt
- Coconut Spray Oil
Instructions
- Slice the potatoes thinly (I use a mandolin). Spray the pie pan with the coconut spray oil and line the pan with the potato until the entire surface is covered.
- Layer in the spinach, then cheese, then mushrooms, sprinkle with green onion, cheese, then top with arugula.
- Break all the eggs into a bowl, add salt and the essential oil (dip a wooden toothpick into the opening of the basil oil, tip the bottle so that the oil hits the toothpick then swirl the toothpick through the eggs) and mix thoroughly. Pour over the filling slowly so that it fills in the spaces between.
- Place on a cookie sheet in case of overflow and cover with a pot lid to keep steam in and keep it from burning. Bake for 1 hour 15 minutes at 375 degrees, the last 15 minutes uncovered so the top is golden and the eggs are fully cooked.