RECIPE
Potato Crusted Vegetable Quiche
GLUTEN FREE
breakfast
serves: 4
prep time: 10 min.
total time: 40 min.
INGREDIENTS
Crust
1 lb of potatoes: I used baby red and white bapotatoes - red white.
3 Tablespoons olive oil
1 Tablespoon of parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
Filling
6 eggs
1/4 cup milk
1/4 cup cheddar cheese
Meat (optional):
4 pieces of turkey bacon, chopped
Veggies:
1/2 onion, chopped
1 cup grape tomatoes, halved
1 cup broccoli
3 cups spinach, chopped
1/2 teaspoon salt and 1/4 pepper or to taste
INSTRUCTIONS
Crust
Preheat oven to 400 degrees F.
Thinly slice potatoes with a knife or mandoline.
Put the sliced potatoes in a bowl and drizzle with olive oil, 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1 Tablespoon of parmesan cheese. Use your hands to evenly coat.
Lay potato slices in a pie dish starting from the middle and working your way out, overlapping the potato slices. Line the edge of the pie dish with overlapping potato slices. Fill in any gaps with leftover potato slices.
Bake the potatoes for 15 min or until the potatoes are cooked and not yet brown.
Filling
Lower oven temp to 350 degrees.
Saute turkey bacon until crispy and set aside.
Saute veggies: onion, broccoli, tomatoes and spinach until tender (add tomatoes and spinach just for last minute because they cook quickly)
Mix eggs, milk, cheese, and salt/pepper to taste.
Add veggies and egg mix to baking dish.
Cook for 30 minutes or until eggs have set.
Keep leftovers an airtight container in refrigerator.
