Vegetable Quiche with Potato Crust


Eggs are the perfect food. I mean, you can have them for breakfast, lunch AND dinner! And they cook so fast! I always plan a meal with eggs for nights when I know I am going to be busy. Fast, delicious and nutritious. I actually make eggs so often that I have started to get creative with my recipes to switch things up a bit. This is a quiche that has a crust that is made out of thinly sliced potatoes instead of a traditional crust. So not only is it delicious, it is also healthier! Win-win! 

Vegetable Quiche with Potato Crust
Serves 4
Write a review
  1. 8 eggs
  2. 2 Tablespoons of milk (cow, almond, coconut, goat, etc. whatever your preference)
  3. 1/2 teaspoon of sea salt, plus a little more for crust
  4. 1/2 teaspoon of black pepper, plus a little more for crust
  5. 1/4 teaspoon garlic powder
  6. 1 bunch asparagus, chopped
  7. 2 red onions, thinly sliced
  8. 2 cups baby spinach
  9. 1 red bell pepper, diced
  10. 2 Idaho potatoes, peeled and thinly sliced into rounds
  11. 1-2 Tablespoons Extra Virgin Olive Oil
  1. Preheat oven to 400°
  2. Sauté onions, peppers, and asparagus in olive oil in a large sauce pan until softened.
  3. Beat eggs, milk, salt, pepper, and garlic powder in a bowl. Set aside.
  4. Transfer the cooked vegetables to a separate bowl.
  5. When the pan is cool enough to touch, layer the potato rounds on the bottom and sides of pan to form a crust. Sprinkle with salt and pepper. Bake in the oven until the edges start to get a little golden and the potatoes soften, about 15 minutes.
  6. Spread out vegetables in a thin layer over potato crust. Pour egg mixture over the vegetables.
  7. Bake in the oven until set, about 20 minutes. Let the quiche set for a few minutes before cutting and serving.
  8. Enjoy!

11270497_938106632876091_4740869939714342167_o (2)

Leave a Reply

Your email address will not be published. Required fields are marked *