Spinach Leek Egg Pie with Potato Parmesan Crust

I wanted to call this recipe a frittata instead of an egg pie because egg pie just sounds weird, but wikipedia tells me that a frittata is cooked in a frying pan, and this is not, so I had no other choice. If you have a better word for it, please, please let me know. Sara and I aren’t much for celebrating Easter, but I needed to at least eat eggs today, so I came up with this recipe — seriously, I started planning it last night, and woke up thinking about it this morning, plotting just how to put it all together. It turned out very well, and was super easy to make.

Spinach Leek Egg Pie with Potato Parmesan Crust


1 Russet potato, grated
2 Tbs Flour
5 Tbs Grated parmesan cheese, divided
1 Leek, chopped
3 Cups Baby spinach, washed
1 Tbs Olive oil
5 Large eggs
1/4 Cup Milk
1 Tsp salt, divided
Freshly ground pepper

Preheat oven to 350 degrees, and spray at 9 inch pie pan with non-stick cooking spray.

To make the crust, combine shredded potato, flour, 2 Tbsp parmesan cheese, and 1/2 tsp salt. Press into bottom of pie pan, and bake for 10 minutes.

Heat olive oil in a medium frying pan, add leek and saute until soft (about 2 minutes), add spinach and heat until wilted (about 1-2 minutes). Remove from heat.

In a large bowl, whisk together eggs, milk, 3 Tbsp parmesan cheese, remaining 1/2 tsp salt, and pepper.

Arrange spinach and leek mixture on potato crust, pour the egg mixture on top, cover with foil, and bake until center is firm (about 25 minutes).

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