Potato Crust Quiche

Here’s a fantastic and versatile egg dish that (almost) makes one complete breakfast and helps to use up those little veggie bits from the week! Some odds & ends I threw into this one included leftover pesto ricotta from my dinner last night and some veggie sausage.

You could also leave out the potato crust to make this into a frittata, and eat it with a side of roasted potatoes or some other grain. In that case you can just bake it directly in a lightly oiled pie pan or casserole dish.

This takes about 45 minutes of prep and 45 minutes to cook. Great for a Sunday brunch or special occasion!

Potato Crust Quiche

Veggies | Protein | Starchy Veggies (Grain Alternative)
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 3
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Starchy Veggies (Grain Alternative)

  • 12 oz potatoes and/or sweet potatoes sliced into thin rounds

Protein

  • 5 eggs beaten
  • 1/2 cup non-dairy milk 4 oz
  • Sliced sausage, bacon bits, or crumbled tempeh I use plant-based versions
  • Crumbled cheese I love almond milk ricotta

Veggies (Choose Any)

  • Asparagus
  • Tomatoes
  • Mushrooms
  • Broccoli
  • Peppers
  • Spinach, kale, or chard steam or sauté prior to adding
  • Onions
  • Artichoke hearts

Flavorings

  • Dash of sea salt, black pepper, and nutmeg
  • Chives, basil, cilantro, or green onions to garnish
  • A dollop of pesto, mixed in optional
  • Avocado, to garnish optional

Instructions

  • Preheat the oven to 400° F.
  • In a lightly oiled pie pan or casserole dish, lay the potatoes in a single layer to cover the bottom and sides of the dish. It’s fine for them to overlap but don’t pile them on top of each other too much.
  • Spray lightly with oil (if desired) and sprinkle with salt and pepper.
  • Bake in the oven for 15 minutes, until partially cooked.
  • Beat the eggs with the milk in a bowl or pyrex liquid measuring cup. Stir in a dash of salt, pepper, and nutmeg.
  • Remove the potato crust from the oven. It should be partially cooked and starting to lightly brown.
  • Reduce the oven temperature to 375°.
  • Pour the egg mixture into the crust. Sprinkle in the add-ins such as veggies, protein, pesto, and cheese, distributing evenly.
  • Sprinkle salt and pepper over the top and return to the oven.
  • Bake for 40 to 45 minutes, or until the center of the quiche is set. Let rest for at least 15 minutes before eating.
  • Garnish with fresh herbs and avocado, if desired.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

Rate This Recipe:

8 Comments

  1. Ann Hough

    I am going to try this with a pumpkin base. Looks delicious!

  2. This looks wonderful! Definitely going to be making this one. Great for company also.

  3. Pingback: 2-Ingredient Quinoa Crust (V) – Katie's Bright Kitchen

  4. Susan White

    Just made this for Easter brunch with me non-BLE family. Everyone loved it!

  5. Pingback: How to Make Delicious Pesto from Whatever You've Got | Katie's Bright Kitchen

  6. Pingback: Unrecipe: How to Make Pesto from Whatever You've Got | Katie's Conscious Kitchen

  7. Pingback: 🎥 Butternut Breakfast Hash w/ Chipotle Sauce | Katie's Conscious Kitchen

Leave a Comment!