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Potato Crust Quiche

This Potato Crust Quiche features a crispy potato crust filled with a creamy vegetable and protein-rich egg mixture, making it perfect for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 large potatoes, shredded
  • 2 tablespoons olive oil
For the filling
  • 1 onion, diced
  • 1 bell pepper, diced
  • 6 eggs
  • 1 cup dairy-free milk
  • Salt and pepper to taste
  • Optional: cooked chicken, turkey, or chickpeas Add for protein
  • Herbs of choice (e.g., thyme, parsley) For added flavor

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded potatoes and olive oil. Press the mixture into the bottom of a greased pie dish to form a crust.
  3. Bake the potato crust for 20-25 minutes, or until golden and crispy.
Cooking
  1. In a skillet, sauté the onion and bell pepper until soft.
  2. In a separate bowl, whisk together the eggs, dairy-free milk, salt, and pepper. Add the sautéed vegetables and your choice of protein.
  3. Pour the egg mixture into the baked potato crust.
  4. Bake for an additional 30-35 minutes, or until the quiche is set and lightly browned on top.
Serving
  1. Let it cool slightly before slicing and serving.

Notes

This quiche can be served hot, warm, or at room temperature. Garnish with fresh herbs and pair with a salad for a delightful meal. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.