When I think of weekend breakfast dishes, my first thought is pancakes, my second is quiche. Growing up, my brothers and I, assisted by our dad, often made quiche for Mother’s Day. It was one of those meals that any of us could throw together with whatever ingredients we had on hand at the time. While I realize we are quite a ways away from celebrating our moms, I thought I’d share this potato crust veggie quiche, just because.
The idea for this potato crust veggie quiche was born out of my fear of making crust. Although I have made many successful pie crusts, and very few disastrous ones, for some reason I avoid making crust like the plague. And if you’ve been following the blog for a while, you’ll know how excited I was at the thought of incorporating even more vegetables into this meal.
I had ZERO issues with the quiche sticking to the pan, which was a more than pleasant surprise. Just make sure you overlap the potatoes, and give the pan a little oiling beforehand. My potato crust veggie quiche is an homage to spring: fresh herbs, grated zucchini, sautéed with kale, and tangy goat cheese. As with most of my recipes, use what you have! My one recommendation is to sauté any veggies you plan on using to release as much moisture as possible before you add them to the egg mixture.
Potato Crust Veggie Quiche
Yields 4 servings
4-5 yellow potatoes- sliced into thin rounds
1 T. avocado oil + a drizzle for the pan
Pinch of salt and pepper
2 stalks kale
1 small zucchini- grated
1/4 cup fresh parsley
1/4 cup fresh cilantro
3 green onions
2 T. goat cheese
1/4 t. salt
1/4 t. pepper
2 tablespoons milk
1/4 cup shredded mozzarella
1. Preheat the oven to 400 degrees. Toss thinly sliced potatoes with avocado oil, salt, and pepper.
2. Line an oiled 6×9” pan with potato slices, overlapping each slice and row. Once you have completed the bottom, line the sides.
3. Bake for 15 minutes.
4. While the crust bakes, grate the zucchini and squeeze out as much water as possible. Slice the kale into thin strips, avoiding the center stalks. Sauté together in avocado oil over medium high heat for 3 minutes. Toss in a sprinkle of chili flakes.
5. Spoon cooked veggies into a large mixing bowl. Allow to cool slightly while you wash and cut the herbs and green onions.
6. At this point, the potato crust will be about done. Remove from the oven and reduce the oven temperature to 350 degrees.
7. Whisk the eggs, goat cheese, milk, salt, and pepper into the veggies. Pour the mixture slowly into the crust. Press the mixture down with a rubber spatula, then top with shredded mozzarella.
8. Bake for 30 minutes. Let cool for 5 minutes before slicing and serving.