Description
A delicious and satisfying quiche featuring a crispy potato crust perfect for your Whole30 program.
Ingredients
Scale
- 2 large potatoes, shredded
- 4 large eggs
- 1 cup mixed vegetables (such as bell peppers, spinach, and onions)
- 1/2 cup milk (or dairy-free alternative)
- Salt and pepper to taste
- Olive oil for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a quiche or pie dish with olive oil.
- Combine the shredded potatoes with a pinch of salt and press into the bottom and sides of the dish.
- Bake the potato crust in the oven for about 15 minutes.
- Whisk together the eggs, milk, salt, and pepper in another bowl.
- Stir in the mixed vegetables into the egg mixture.
- Pour the egg and vegetable filling over the slightly baked crust.
- Bake for an additional 25-30 minutes until the eggs are set and the top is golden.
- Cool slightly before slicing into wedges and serve warm or at room temperature.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 220mg