Brunch is saved! We love quiche, however generally the concept of constructing a pie crust appears too daunting within the morning. Potatoes to the rescue! This EASY quiche makes use of a crispy shredded potato crust.
Recent veggies and kalamata olives deliver Mediterranean-inspired flavors that brighten up this usually heavy dish. Let’s make quiche!
The best way to Make a Quiche With Potato Crust
A potato crust quiche requires…shredded potatoes! We choose Yukon gold as a result of they maintain their coloration higher than russet, which grey shortly. After squeezing out the surplus liquid from the potatoes, we mix them with olive oil, salt, and pepper earlier than urgent evenly right into a pie pan.
Whereas the crust bakes, we chop bell peppers and purple onion and toss them with olive oil, dried oregano, garlic powder, salt, and pepper. Then the seasoned veggies be part of the oven social gathering till they’re tender with caramelized edges.
Subsequent, it’s meeting time! A combination of eggs and dairy-free milk combines with the roasted veggies plus some chopped child spinach and (non-obligatory however extremely really useful) kalamata olives for saltiness. The vibrant, veggie-packed filling goes into the crust and the quiche will get one closing bake!
After baking, solely 10 minutes of cooling time stand between you and this beautiful quiche. It additionally retains superbly for as much as 3 days and may be loved chilly or reheated. Discuss meal prep GOALS!
We will’t wait so that you can do that potato crust quiche! It’s:
Vibrant
Savory
Satisfying
Nourishing
Gluten-/dairy-free
& SO scrumptious!
It’s appropriate for any meal of the day however is very beautiful as a part of a brunch unfold. Pairing concepts? Strive our Best-Ever Vegan Breakfast Potatoes, Super-Powered Orange Juice, and 5-Minute Green Salad with No-Mix Tahini Dressing.
Extra Reimagined Brunch Classics
For those who do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 8 (Slices)
POTATO CRUST
- 3 cups shredded gold potatoes*
- 2 Tbsp olive oil
- 1/4 tsp every sea salt and black pepper
VEGETABLE FILLING
- 2 cups chopped bell pepper, minimize into 1/2-inch squares (1 bell pepper yields ~2 cups or 240 g)
- 1/2 giant purple onion, halved and thinly sliced (1/2 onion yields ~1 cup or 125 g)
- 2 Tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder (non-obligatory)
- 1/4 tsp every sea salt and black pepper
- 1 cup loosely packed chopped child spinach
- 1/2 cup sliced kalamata olives (non-obligatory)
EGG CUSTARD
- 6 giant eggs (natural, pasture-raised when doable)
- 2/3 cup plain unsweetened dairy-free milk (we advocate a thicker milk, like Forager Cashew Milk or selfmade // or complete milk if not dairy-free)
- 1/4 tsp every sea salt and black pepper
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CRUST: Preheat oven to 425 levels F (218 C) and frivolously spritz an ordinary 9-inch pie pan (as unique recipe is written // regulate if altering batch dimension) with non-stick spray.
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Grate potatoes and measure out 3 cups (quantity as unique recipe is written // regulate if altering batch dimension). Then switch to a clear towel and firmly squeeze out extra moisture. Add to pie dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the edges to kind a good layer.
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Bake for 25-Half-hour or till frivolously golden brown throughout. Among the edges could get a bit crisp — that’s okay. Put aside.
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VEGETABLES: Chop the bell pepper and purple onion. Add them to a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, garlic powder (non-obligatory), and salt and pepper. Toss properly to coat. Bake on a separate rack from the crust for 20 minutes, till comfortable and golden brown. Put aside.
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Decrease oven warmth to 350 levels F (176 C).
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EGGS: To a medium mixing bowl, add eggs, dairy-free milk, and salt and pepper. Whisk properly to mix. Stir within the chopped spinach and olives. Add the barely cooled roasted bell peppers and onions and provides it an excellent stir till every thing is evenly distributed. Place the filling into the baked potato crust and bake for 35-40 minutes till the middle is about with a really minor jiggle.
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Let cool for 10 minutes earlier than reducing and serving. Quiche may be stored within the fridge for as much as 3 days. Slices are nice when reheated at 350 levels F (176 C) for quarter-hour. Not freezer-friendly.
*Diet data is a tough estimate calculated with out non-obligatory components.
*Tailored from our Simple Tofu Quiche.
Serving: 1 slice Energy: 194 Carbohydrates: 17.1 g Protein: 6.9 g Fats: 11.3 g Saturated Fats: 2.3 g Polyunsaturated Fats: 1.4 g Monounsaturated Fats: 6.5 g Trans Fats: 0 g Ldl cholesterol: 140 mg Sodium: 286 mg Potassium: 528 mg Fiber: 2.4 g Sugar: 3.6 g Vitamin A: 445 IU Vitamin C: 56 mg Calcium: 39 mg Iron: 1.4 mg
