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Indian-spiced spinach and potato quiche
January 27, 2010, 1:07 pm
Filed under: Cook, Eat | Tags: , , , , ,
Ingredients for Garam Masala

© Rohit Seth,

When I went over to Shruti’s the other night for her potluck, I was surprised, pleasantly, to find that she had spiced her quiche with Indian spices. When I asked which ones, she said, you know, the usual. (No, I don’t know.) She also said she had planned on using a puff pastry crust, but the grocery didn’t have any, so she just used butter and flour to make a crustless quiche, which I thought was very clever, as the potatoes help the quiche hold its shape and it’s very hearty as it is. This is not a fluffy, frou frou quiche.

I’ve recreated the recipe for the India-meets-France (perhaps only in America) quiche based on watching Shruti prepare the quiche and some additional internet sleuthing.

Crustless Indian Spinach Potato Quiche (Makes 8 dinner portions)

Ready in 1 hr 15 min (35 min preparation + 40 min cooking) Ingredients:

  • 3 Yukon Gold or yellow potatoes (about 2 lbs), diced roughly into 2-inch cubes
  • 1 large onion, diced into 1/2-inch pieces
  • 10 ounces frozen chopped spinach or 1/2 bunch of fresh spinach, chopped
  • 6 large eggs
  • 4 ounces sour cream
  • 4 tablespoons butter, room temperature
  • 3/4 cup flour
  • 1/2 cup grated cheddar or monterey cheese
  • 2 teaspoons cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • Salt to taste


  • Preheat oven to 375 degrees F.
  • Boil cubed potatoes in saucepan for 10-15 minutes until soft when pierced with a fork. Drain and leave potatoes in collander.
  • Dry the saucepan off and toast the spices over medium heat for 2 minutes or until aromatic, then add diced onions, potatoes, spinach (drained of excess water), salt and 1/4 cup of cheese. Mix well until spices are evenly distributed and cheese is melted. Don’t fret if the potatoes start to break up. Remove from heat and let cool in the refrigerator for 5 minutes. (This way, when you add the egg, it won’t begin to cook before you put it in the oven.)
  • Generously butter the sides and bottom of a quiche pan or round baking pan.
  • Press flour generously onto all buttered areas so as to form a thin flour “crust.”
  • Remove saucepan from fridge and mix in eggs and sour cream until evenly distributed; then pour mixture into the baking pan.
  • Sprinkle remaining 1/4 cup of cheese on top of the quiche.
  • Bake at 375 degrees F for 40 minutes, or until the custard has completely set.

If you are a meatatarian and you refuse to eat anything that doesn’t have any meat in it, I suggest reducing the potatoes and adding diced ham or ground turkey. I paired this with my red cabbage and fennel salad, but that was before I knew the quiche was going to be Indian-spiced. Would still recommend a red cabbage salad, but instead, would suggest a lemon yogurt and cilantro dressing.


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