Potato Crust Quiche Breakfast (Print Version)
# Ingredients:
→ Crust
01 -
3 cups grated potatoes
02 -
1 tablespoon olive oil
→ Filling
03 -
7 eggs
04 -
½ cup almond milk
05 -
¼ cup onion, chopped
06 -
1 cup spinach, chopped
07 -
½ cup bell peppers, chopped
08 -
¼ cup grape tomatoes, quartered
09 -
¼ cup mushrooms, chopped
10 -
½ teaspoon pepper
11 -
½ teaspoon salt
12 -
½ teaspoon garlic powder
# Instructions:
01 -
Preheat oven to 450°F. Grease a glass pie plate by spraying with olive or coconut oil.
02 -
Grate the potatoes and squeeze out excess liquid using a paper towel or dish towel. In a bowl, toss grated potatoes with 1 tablespoon olive oil. Press the potatoes into the pie plate to form a crust.
03 -
Bake the crust in the oven for 20 minutes or until edges start to brown.
04 -
While the crust is baking, whisk together eggs and almond milk. Chop vegetables and stir them into the egg mixture along with the seasonings.
05 -
Once the crust has cooked, pour the egg and vegetable mixture into the crust and return to the oven for an additional 20 minutes.
06 -
Allow the quiche to cool for 10 minutes before serving.
# Notes:
01 -
You can customize vegetables based on your preference. Approximately 1.5 cups of vegetables (excluding spinach) work well for an 8-inch shallow pie plate.
02 -
Almond milk keeps this recipe paleo/Whole30, but regular milk can be used as a substitute.
03 -
Adding goat cheese or parmesan can enhance the flavor if dietary restrictions allow.