Description
This Potato Crust Quiche is a hearty, naturally gluten-free breakfast made with a crispy grated potato crust and a savory filling of eggs and fresh vegetables. It’s perfect for meal prep or brunch and easily customizable for any diet.
Ingredients
- 2 cups grated potatoes (russet preferred)
- 1 tablespoon olive oil (or avocado oil, coconut oil, or melted butter)
- 6 large eggs (or a mix with egg whites)
- 1/2 cup almond milk (or milk of choice)
- 1/2 cup chopped onion
- 1 cup fresh spinach
- 1/2 cup chopped bell peppers
- 1/2 cup halved grape tomatoes
- 1/2 cup chopped mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 450°F (232°C) and grease a glass pie plate.
- Grate the potatoes and squeeze out moisture using a clean dish towel.
- Toss grated potatoes with olive oil and press evenly into the greased pie plate to form a crust.
- Bake crust for 20 minutes, or until edges are golden and crispy.
- In a large bowl, whisk together eggs and almond milk.
- Chop vegetables and stir them into the egg mixture with salt, pepper, and garlic powder.
- Pour the egg and veggie mixture into the pre-baked crust.
- Reduce oven to 375°F (190°C) and bake for 20 minutes, or until center is set.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use frozen hash browns (thawed and squeezed dry) for convenience.
- Add cheese like goat cheese or parmesan if not dairy-free.
- Cooked sausage or bacon makes a great protein addition.
- Mix up vegetables with options like broccoli, kale, or zucchini.
- Best reheated in an oven or toaster oven to maintain crust crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 185mg
