Green Quiche with Potato Crust – My first post!

Hellooooo blogosphere! 

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Welcome to my brand spanking new blog – Janey Cooks! This is my first attempt at blogging so please be kind 🙂 The aim of Janey Cooks is to help my fellow broke students create budget-friendly, nutritious and delicious meals. I have a passion for cooking and am discovering the benefits of healthy diet and exercise. Once upon a time I thought it was too expensive/time consuming to eat healthy and find time to exercise but I’m here to prove, that its totally not! I hope you enjoy my kitchen musings and mess-ups and maybe learn something along the way 🙂

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Now for my first trick recipe, I bring you Green Quiche with Potato Crust! This is a super-easy recipe that you can throw together in under an hour for minimal $$. Its packed with iron & fibre rich kale and spinach. What’s not to love? Oh and if you can control yourself (I can’t!) it will last up to a week in the fridge! Perfect for packed uni lunches or ‘I’ve got no time to cook’ microwave dinners. Recipe adapted from Cookin Canuck and @cleancounter.

Janey Xx

Green Quiche with Potato Crust


  • 2 ¾ cups peeled & grated potato
  • 1 tbsp olive oil
  • Salt & Pepper
  1. Preheat oven to 200°C and grease a pie or quiche dish.
  2. Place grated potato in a colander and squeeze to remove excess liquid.
  3. Toss grated potato, olive oil in a medium bowl and season with salt and pepper.
  4. Transfer potato to pie/quiche dish and press evenly onto bottom and up sides of the dish.
  5. Bake for 15-20mins or until potatoes are golden brown on the edges.


  • 8 eggs
  • 300ml of milk*
  • 2 cloves garlic, minced
  • 50g feta
  • 2 handfuls of spinach, shredded
  • 1 curly kale frond, stalk removed, shredded
  • Salt & Pepper to season.

*I used lactose free milk but it can be substituted with soy or your favourite nut milk.

  1.  Turn oven back to 180°C.
  2. Whisk eggs, milk and salt and pepper in a medium bowl.
  3. Add garlic, feta, kale and spinach and stir to combine.
  4. Pour/spoon mixture into potato crust and pack greens down with the back of a spoon. Don’t worry if greens aren’t totally covered with egg mixture, they won’t burn and will give you a nice crisp top.
  5. Bake for 35-40min or until filling is no longer runny.
  6. Serve with a simple side salad or nice piece of meat, enjoy!

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