A delightful and easy-to-make dish combining cheesy potato crust with a creamy vegetable filling.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
Peel and grate the potatoes, then mix them with half of the grated cheese in a bowl.
Squeeze out excess moisture from the grated potatoes for a crispier crust.
Press the potato mixture into the base and sides of an oven-safe dish to form a crust.
Use the back of a spoon to evenly press the mixture.
Bake the crust in the oven for 10 minutes to set it.
This pre-baking step helps the crust hold together better.
Heat the butter in a frying pan over medium heat, then sauté the onion, bell pepper, and spinach until softened.
Cook the vegetables just until tender to retain their vibrant color.
Spread the cooked vegetables evenly over the potato crust.
Distribute the vegetables evenly for consistent flavor in every bite.
In a bowl, whisk together the eggs, cream, salt, and pepper.
Whisk thoroughly to ensure the mixture is well combined.
Pour the egg mixture over the vegetables in the crust.
Pour slowly to avoid spilling over the edges.
Sprinkle the remaining grated cheese on top.
This adds a golden, cheesy layer to the bake.
Bake in the oven for 30-35 minutes, or until the top is golden and the filling is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the bake cool for 5 minutes before serving.
Cooling slightly helps the bake hold its shape when sliced.
