Name: Potato Crust Quiche
Prep time: 45 min
Cook time: 45 min
Ingredients: 12 oz potatoes and/or sweet potatoes (sliced into thin rounds); 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); Asparagus; Tomatoes; Mushrooms; Broccoli; Peppers; Spinach, kale, or chard (steam or sauté prior to adding); Onions; Artichoke hearts; 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)

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)

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Prep Time: 45 minutes

Cook Time: 45 minutes

Servings:

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!

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Potato Crust Quiche