Potato Crust Quiche Delight (Print Version)
# Ingredients:
→ Crust
01 -
3 cups shredded potatoes
02 -
1 tbsp of olive oil
→ Filling
03 -
7 large eggs
04 -
½ cup almond milk, unsweetened
05 -
¼ cup finely diced onions
06 -
1 cup spinach leaves, chopped small
07 -
½ cup diced bell peppers
08 -
¼ cup small grape tomatoes, sliced into quarters
09 -
¼ cup mushrooms, diced small
10 -
½ tsp of ground black pepper
11 -
½ tsp salt
12 -
½ tsp garlic powder
# Instructions:
01 -
Turn your oven on to 450°F. Spray a glass pie dish with oil, either olive or coconut.
02 -
After shredding the potatoes, wrap them in a towel and squeeze to remove extra moisture. Mix the potatoes with olive oil in a bowl, then push them into the pie dish to form the base.
03 -
Put the crust into the oven and bake it until the sides turn golden, roughly 20 minutes.
04 -
While the crust is cooking in the oven, whisk the eggs with almond milk. Add all the chopped veggies and seasonings, stir everything together evenly.
05 -
Pour the egg and vegetable mixture into the crust after it's cooked. Place back in the oven for another 20 minutes.
06 -
Wait 10 minutes so it cools down a bit, then it’s ready to slice and serve.
# Notes:
01 -
Feel free to switch up the veggies to fit what you like. Around 1.5 cups (excluding spinach) work great for an 8-inch dish.
02 -
Using almond milk keeps this dish paleo/Whole30 friendly, but regular milk is totally fine too.
03 -
Cheese lovers can add parmesan or goat cheese for extra flavor if it fits your diet.