Easter is right around the corner, so it is time for Holiday Recipe Club again! For this Easter/Passover addition Erin gave us the challenge ingredients of Carrots, Spinach or Eggs. I really wasn’t sure where to go with this, because none of those ingredients are my favorite. I almost took the cheating route and made you a cute baked good (all baked goods have eggs, right). But I didn’t, I put on my big girl pants, and got into the challenge.
When I asked my husband what I should make he said Indian Spiced Quiche. No real thought, it just came out. Really? That isn’t Easter at all. Is there such a thing? So I did my research, and found a couple recipes. Then I changed them, and made my own 😉
I made this for dinner one night, but it would be a great brunch. We love Indian flavors, it doesn’t really matter when we get to have them. Indian Spiced Nuts, are a perfect example. The spices in this dish were not over powering by any stretch. It was not spicy at all. Even if you aren’t huge on Indian food, this is mild enough you would enjoy it. If you feel like kicking up the spices some (like I will next time), go for it!
And yes if you know me (I don’t like eggs), I did eat this for dinner, and the leftovers for lunch the next day. Shocker, I know!
1 large potato, peeled and diced
3/4 cup frozen spinach, thawed
1 small onion, chopped
1/2 cup low fat buttermilk
1/2 cup mozzarella cheese
1 1/2 tsp curry powder
1 1/2 tsp coriander powder
1 1/2 tsp cumin
1 1/2 tsp garam masala
1 tsp turmeric
1/2 tsp salt
Preheat oven to 375 degrees. Heavily butter a pie plate, and coat generously with flour.
Fill a sauce pan with diced potatoes, and cover with cold water. Bring to a boil over med-high heat. Boil until fork tender, about 15 minutes. Drain and set aside.
In a skillet over medium heat toast spices for 2 minutes. Stirring frequently. Add onion and spinach, cook until onions are soft, 5 minutes. Toss in the cooked potatoes, coasting with the spices.
In a large bowl beat eggs and buttermilk together. Mix in the cheese. Add the potato mixture, and stir to combine. Pour egg mixture into prepared pie plate. Bake for 35 minutes, or until eggs are set.