Indian Spiced Quiche
Apr 05, 2012, Updated Sep 07, 2023
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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!
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Indian Spiced Quiche
1 large potato, peeled and diced
3/4 cup frozen spinach, thawed
1 small onion, chopped
6 eggs
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
Butter
Flour
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. [/print_this]
this quiche looks incredible Erin! i just love indian food and all of its flavors. 🙂
What great flavors for quiche. It looks perfect, Erin!
I love how your hubby came up with this creative idea! And brava for going out of your comfort zone…this looks fabulous. I kind of did the cheater thing, but mine took 7 egg whites 🙂
I’m not that into eggs either and yet I chose an egg dish too! LOL!
Your photos make this look like even non-egg people like us would love it!
Indian Spiced Quiche came out of your husbands mouth?! Oh my god, if my boyfriend could come up with great ideas like that I’d have crazy amazing recipes like this all the time! Seriously looks delicious! Anddd you used 2 of the ingredients, well done!
This looks great! Wonderful flavors!
You don’t like eggs? Blasphemy I say. (Only a few years ago I was in the exact same camp. I didn’t eat them unless they were in something – cake, cookie – you get the idea.) Well, I love eggs and I love Indian flavors. Definitely sounds like you have a winner and I’m so glad there’s one egg you like!
Yum! here I was wonderign what on earth I could make Easter-y with spinach but it didn’t occur to me to make a quiche.
We adore Indian spices also. Honestly I’ve never thought of adding Indian spices to a quiche, now I will.
Great recipe! I love Indian food! You are right~this would be perfect for brunch!