Fruit Cake
– 2 cups shredded potatoes – 1 tbsp olive oil – 1/4 tsp salt – 1/4 tsp black pepper – 4 eggs – 1/2 cup milk – 1/2 cup shredded cheese – 1/2 cup chopped spinach – 1/4 cup diced onion – 1/4 cup chopped bell pepper
Preheat oven to 400°F (200°C). Mix shredded potatoes with olive oil, salt, and pepper. Press into a greased pie dish to form a crust.
Bake potato crust for 20 minutes until edges are golden. Let it cool slightly before adding the filling.
In a bowl, whisk together eggs and milk until smooth. Stir in cheese, spinach, onion, and bell pepper.
Pour the egg mixture over the cooled potato crust, spreading the filling evenly.
Bake quiche at 375°F (190°C) for 30–35 minutes or until the center is set and top is golden.
Let it cool for 5–10 minutes. Slice and serve warm. Store leftovers in the fridge for up to 3 days.
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