Brunch is stored! We adore quiche, however infrequently the speculation of creating a pie crust turns out 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 liven up this in most cases heavy dish. Let’s make quiche!
Make a Quiche With Potato Crust
A potato crust quiche requires…shredded potatoes! We desire Yukon gold as a result of they cling their colour higher than russet, which grey temporarily. After squeezing out the surplus liquid from the potatoes, we mix them with olive oil, salt, and pepper prior to urgent flippantly right into a pie pan.
Whilst the crust bakes, we chop bell peppers and crimson onion and toss them with olive oil, dried oregano, garlic powder, salt, and pepper. Then the seasoned veggies sign up for the oven birthday celebration till they’re delicate with caramelized edges.
Subsequent, it’s meeting time! A mix of eggs and dairy-free milk combines with the roasted veggies plus some chopped child spinach and (not obligatory however extremely really useful) kalamata olives for saltiness. The colourful, veggie-packed filling is going into the crust and the quiche will get one ultimate bake!
After baking, best 10 mins of cooling time stand between you and this beautiful quiche. It additionally helps to keep superbly for as much as 3 days and may also be loved chilly or reheated. Discuss meal prep GOALS!
We will’t look forward to you to check out this potato crust quiche! It’s:
Colourful
Savory
Pleasurable
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? Take a look at our Absolute best-Ever Vegan Breakfast Potatoes, Tremendous-Powered Orange Juice, and 5-Minute Inexperienced Salad with No-Combine Tahini Dressing.
Extra Reimagined Brunch Classics
In case you do this recipe, tell us! Go away a remark, price it, and don’t overlook 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 huge crimson 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 (not obligatory)
- 1/4 tsp every sea salt and black pepper
- 1 cup loosely packed chopped child spinach
- 1/2 cup sliced kalamata olives (not obligatory)
EGG CUSTARD
- 6 huge eggs (natural, pasture-raised when imaginable)
- 2/3 cup simple unsweetened dairy-free milk (we advise a thicker milk, like Forager Cashew Milk or selfmade // or entire milk if now 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 an ordinary 9-inch pie pan (as unique recipe is written // alter if changing 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 changing batch measurement). Then switch to a blank towel and firmly squeeze out extra moisture. Upload to pie dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then use hands to press into the pan and up the perimeters to shape a fair layer.
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Bake for 25-Half-hour or till frivolously golden brown far and wide. One of the most edges might get slightly crisp — that’s ok. Put aside.
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VEGETABLES: Chop the bell pepper and crimson onion. Upload them to a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, garlic powder (not obligatory), and salt and pepper. Toss smartly to coat. Bake on a separate rack from the crust for 20 mins, till comfortable 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 blending bowl, upload eggs, dairy-free milk, and salt and pepper. Whisk smartly to mix. Stir within the chopped spinach and olives. Upload the relatively cooled roasted bell peppers and onions and provides it a excellent stir till the entirety is flippantly dispensed. Position the filling into the baked potato crust and bake for 35-40 mins till the middle is about with an overly minor jiggle.
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Let cool for 10 mins prior to slicing and serving. Quiche may also 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. No longer freezer-friendly.
*Vitamin data is a coarse estimate calculated with out not obligatory components.
*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 Diet A: 445 IU Diet C: 56 mg Calcium: 39 mg Iron: 1.4 mg
