Description
A comforting quiche with a crispy potato crust filled with eggs and fresh vegetables.
Ingredients
Scale
- 4 yellow potatoes (about 1.5 lbs, medium-sized)
- Pinch black pepper
- Pinch salt
- 1 tbsp avocado oil (or any neutral oil like canola)
- 1/4 tsp chili flakes (or to taste)
- 1/4 cup fresh parsley (finely chopped)
- 1 small zucchini (diced into 1/4-inch pieces)
- 5 eggs (room temperature)
- 3 green onions (sliced)
- 1/4 cup shredded mozzarella (freshly shredded preferred)
- 1/4 tsp salt
- 2 tbsp avocado oil for sautéing
- 2 tbsp goat cheese (crumbled)
- 2 tbsp milk (or cream for extra richness)
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro (finely chopped, optional)
- 2 kale stalks (stems removed, roughly chopped)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and peel the yellow potatoes. Grate the potatoes and strain them to remove excess moisture.
- In a bowl, combine grated potatoes with salt, black pepper, and avocado oil. Press mixture into a greased pie dish to form a crust. Bake for 20 minutes until golden brown.
- In a skillet, heat avocado oil and sauté green onions and zucchini until softened. Season with salt, chili flakes, and black pepper.
- In a mixing bowl, whisk eggs, milk (or cream), and goat cheese. Stir in sautéed vegetables and parsley.
- Pour egg mixture into the pre-baked potato crust and top with mozzarella and goat cheese. Bake for 30–35 minutes or until set and golden.
- Let cool for about 10 minutes before slicing.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This quiche freezes well too!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 120mg
Keywords: quiche, potato crust, veggie quiche, gluten-free, brunch recipe
