Why You’ll Love This Recipe
- Crispy Potato Crust: The grated potato crust offers a satisfying crunch that complements the soft egg filling.
- Versatile and Customizable: You can incorporate your favorite vegetables or proteins, making it adaptable to various tastes.
- Gluten-Free: Naturally free from gluten, it’s suitable for those with gluten sensitivities.
- Meal Prep Friendly: Prepare it ahead of time and enjoy a quick, reheatable breakfast throughout the week.
- Simple Ingredients: Made with less than 10 common ingredients, it’s both accessible and budget-friendly.
Ingredients
- 3 cups grated russet potatoes
- 1 tablespoon olive oil
- 7 eggs
- ½ cup almond milk (or whole milk)
- ¼ cup chopped onion
- 1 cup chopped spinach
- ½ cup chopped bell peppers
- ¼ cup quartered grape tomatoes
- ¼ cup chopped mushrooms
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 450°F (230°C). Grease a glass pie plate with olive or coconut oil.
- Prepare Potato Crust:
- Grate the russet potatoes using a cheese grater.
- Place the grated potatoes in a clean cloth or paper towel and squeeze out as much liquid as possible to ensure a crispy crust.
- In a bowl, toss the dried grated potatoes with 1 tablespoon of olive oil.
- Press the potato mixture evenly into the greased pie plate, forming a crust that covers the bottom and sides.
- Bake the Crust: Place the pie plate in the preheated oven and bake for about 20 minutes, or until the edges of the crust start to brown and become crispy.
- Prepare Filling:
- While the crust is baking, whisk together the eggs and almond milk in a large bowl until well combined.
- Chop the onion, spinach, bell peppers, grape tomatoes, and mushrooms.
- Add the chopped vegetables to the egg mixture.
- Season with pepper, salt, and garlic powder. Stir until all ingredients are evenly distributed.
- Assemble and Bake:
- Once the potato crust is ready, remove it from the oven.
- Pour the egg and vegetable mixture into the crust, spreading it evenly.
- Return the pie plate to the oven and bake for an additional 20 minutes, or until the quiche is set and the top is slightly golden.
- Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing and serving.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Variations
- Vegetable Options: Feel free to substitute or add vegetables such as zucchini, broccoli, or asparagus. Ensure they are chopped into small pieces for even cooking.
- Cheese: For those not following a dairy-free diet, adding goat cheese or parmesan can enhance the flavor.
- Milk Alternatives: If almond milk isn’t preferred, you can use oat milk, soy milk, or regular dairy milk.
- Herbs and Spices: Experiment with fresh herbs like chives, parsley, or dill to add a fresh note to the quiche.
Storage/Reheating
- Refrigeration: Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
- Freezing: While not tested, quiche can typically be frozen. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheating:
- Oven: Preheat the oven to 350°F (175°C). Place slices on a baking sheet and heat for 5-8 minutes, or until warmed through.
- Microwave: Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking to ensure it doesn’t become rubbery.
FAQs
What type of potatoes work best for the crust?
Russet potatoes are ideal due to their higher starch content, which helps achieve a crispier crust.
Can I use frozen hash browns instead of grating fresh potatoes?
Yes, just ensure they are fully thawed and excess moisture is squeezed out before using.
Is it necessary to pre-bake the potato crust?
Pre-baking helps achieve a crispy crust and prevents it from becoming
Print
Potato Crust Quiche
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Potato Crust Quiche is a delicious gluten-free breakfast that combines a crispy, golden potato crust with a savory egg and vegetable filling. Packed with nutritious ingredients, it’s perfect for meal prep and can be customized with your favorite vegetables and proteins. Whether you’re looking for a wholesome brunch dish or a make-ahead breakfast, this quiche is an easy and satisfying option!
Ingredients
For the Potato Crust:
- 3 cups grated russet potatoes
- 1 tbsp olive oil
For the Filling:
- 7 eggs
- ½ cup almond milk (or whole milk)
- ¼ cup chopped onion
- 1 cup chopped spinach
- ½ cup chopped bell peppers
- ¼ cup quartered grape tomatoes
- ¼ cup chopped mushrooms
- ½ tsp pepper
- ½ tsp salt
- ½ tsp garlic powder
Instructions
1. Preheat Oven:
- Set oven to 450°F (230°C) and grease a glass pie plate with olive or coconut oil.
2. Prepare the Potato Crust:
- Grate the russet potatoes and squeeze out as much liquid as possible using a clean cloth or paper towel.
- Toss dried grated potatoes with 1 tbsp olive oil.
- Press the potato mixture evenly into the greased pie plate, covering the bottom and sides.
- Bake for 20 minutes, or until edges start to brown and crisp.
3. Prepare the Filling:
- In a large bowl, whisk together eggs and almond milk.
- Chop the onion, spinach, bell peppers, tomatoes, and mushrooms, then stir them into the egg mixture.
- Season with salt, pepper, and garlic powder.
4. Assemble and Bake:
- Pour the egg and vegetable mixture into the pre-baked potato crust.
- Return to the oven and bake for another 20 minutes, until the quiche is set and golden.
5. Cool and Serve:
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
- Reheating:
- Oven: Heat at 350°F (175°C) for 5-8 minutes.
- Microwave: Heat on medium power for 1-2 minutes.
- Vegetable Variations: Swap in zucchini, broccoli, or asparagus.
- Cheese Option: Try goat cheese, cheddar, or parmesan for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
