Sausage, Leek, and Spinach Quiche with a Potato Crust

Don't as me how it happened, but I ended up with 3 dozen eggs in the house last week (sometimes I wonder if I'm losing my mind!) I figured the best way to start using them is to make a quiche or frittata. I found this recipe on some random website and just made a few little changes.  Here is my version...

1 1/2 lbs Russet potatoes

1/4 cup grated Parmesan

1/4 cup flour

2 tablespoon butter, divided

1 tablespoon olive oil

2 small (or 1 large) leek, white and light green parts thinly sliced

about 5oz sausage (I used 1/2 spicy 1/2 sweet)

2 cups baby spinach

4oz mozzarella

5 eggs

1/4 cup milk

S&P

Preheat oven to 450 degrees. Butter the bottom, sides, and rim of a 9-inch pie dish with 1 Tbs butter. Peel and grate the potatoes (easiest in a food processor.) Mix the potatoes with the flour, Parmesan, S&P. Press the mixture into the pie dish, pushing up the sides. Put some thin strips of foil over the top edges of the potato crust to prevent over-browning and bake for 30 minutes. 

While the crust bakes, heat 1 Tbs butter and 1 Tbs olive oil in a large skillet over medium heat. Add leeks and saute for about 10 minutes, until very soft. Remove the sausage from it's casing and add to the pan, crumbling into small pieces. cook for 6 or 7 minutes, until cooked through. Turn down to low and add spinach and let it wilt down for a few more minutes. 

In a separate bowl, whisk the eggs and milk and season with S&P. 

When the potato crust is done, remove from the oven and remove the foil.  Lower the temperature to 350 degrees. Spread the sausage mixture over the bottom of the crust. Pour the eggs over the top. Break up the mozzarella into small chunks and sprinkle over the top.

Bake until the edges are golden brown and the egg is set, 25-35 minutes. (The recipe said to bake 25 minutes but I found my quiche took almost 35 minutes.) Let the quiche sit for about 10 minutes (to firm up) before slicing.