Crispy Leek & Spinach Rosti Quiche with Potato, Sweet Potato & Brie Walnuts

Ingredients

2 medium potatoes, grated

1 medium sweet potato, grated

1 large leek, thinly sliced

2 cups fresh spinach

5 oz Brie, sliced

4 large eggs

½ cup heavy cream

¼ cup toasted walnuts, chopped

2 tbsp olive oil

1 tsp fresh thyme

Salt & black pepper

Directions

Preheat oven to 400°F (200°C) and grease a 9-inch pie dish.

Squeeze excess moisture from the grated potatoes and sweet potato. Toss with 1 tbsp olive oil, salt, and pepper.

Press the potato mixture firmly into the bottom and sides of the pie dish to form a thin rosti crust.

Bake for 20–25 minutes, until golden and crisp.

Sauté the leek in remaining olive oil for 4–5 minutes. Add spinach and cook until wilted.

Whisk eggs, heavy cream, thyme, salt, and pepper until smooth.

Spread the leek-spinach mixture over the rosti crust and arrange Brie slices on top.

Pour the egg mixture evenly over the filling and sprinkle with toasted walnuts.

Bake for 25–30 minutes, until the center is set and the edges are deeply golden.

Rest for 5–10 minutes, then slice and serve warm.

Nutritional Information

Servings: 6

Calories: 385 kcal

Protein: 14g

Carbohydrates: 31g

Fat: 24g

Fiber: 5g

Sodium: 430mg