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 🙂
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 http://www.cookincanuck.com/2013/08/potato-crusted-vegetarian-quiche-recipe-with-zucchini-tomatoes-feta/ and @cleancounter.
Green Quiche with Potato Crust
- 2 ¾ cups peeled & grated potato
- 1 tbsp olive oil
- Salt & Pepper
- Preheat oven to 200°C and grease a pie or quiche dish.
- Place grated potato in a colander and squeeze to remove excess liquid.
- Toss grated potato, olive oil in a medium bowl and season with salt and pepper.
- Transfer potato to pie/quiche dish and press evenly onto bottom and up sides of the dish.
- 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.
- Turn oven back to 180°C.
- Whisk eggs, milk and salt and pepper in a medium bowl.
- Add garlic, feta, kale and spinach and stir to combine.
- 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.
- Bake for 35-40min or until filling is no longer runny.
- Serve with a simple side salad or nice piece of meat, enjoy!