Brunch is saved! We love quiche, however typically the thought of creating 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 convey Mediterranean-inspired flavors that brighten up this usually heavy dish. Let’s make quiche!
The way to Make a Quiche With Potato Crust
A potato crust quiche requires…shredded potatoes! We want Yukon gold as a result of they maintain their colour 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 occasion 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 (optionally available 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 fantastically for as much as 3 days and could be loved chilly or reheated. Discuss meal prep GOALS!
We will’t wait so that you can do this 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 particularly beautiful as a part of a brunch unfold. Pairing concepts? Attempt our Greatest-Ever Vegan Breakfast Potatoes, Tremendous-Powered Orange Juice, and 5-Minute Inexperienced Salad with No-Combine Tahini Dressing.
Extra Reimagined Brunch Classics
If you happen to do this recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
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, reduce 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 (optionally available)
- 1/4 tsp every sea salt and black pepper
- 1 cup loosely packed chopped child spinach
- 1/2 cup sliced kalamata olives (optionally available)
EGG CUSTARD
- 6 giant eggs (natural, pasture-raised when doable)
- 2/3 cup plain unsweetened dairy-free milk (we suggest 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 a normal 9-inch pie pan (as unique recipe is written // alter if altering batch measurement) with non-stick spray.
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Grate potatoes and measure out 3 cups (quantity as unique recipe is written // alter if altering batch measurement). 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 perimeters to kind an excellent layer.
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Bake for 25-Half-hour or till frivolously golden brown throughout. A few of the edges could get a bit of 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 (optionally available), and salt and pepper. Toss properly to coat. Bake on a separate rack from the crust for 20 minutes, till tender 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 a great stir till the whole lot 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 slicing and serving. Quiche could 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 info is a tough estimate calculated with out optionally available substances.
*Tailored from our Easy 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