Potato Crust Veggie Quiche
This takes quiche to the next level. The potato crust gets crunchy, adding body and flavor, and the filling is packed with yummy green herbs and veggies. Happy brunching!
Servings: 4
Ingredients
Crust:
- 4-5 yellow potatoes- sliced into thin rounds
- 1 tbsp avocado oil + a drizzle for the pan
- Pinch of salt and pepper
Filling:
- 5 eggs
- 2 stalks kale
- 1 small zucchini- grated
- Chili flakes
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 3 green onions
- 2 tbsp goat cheese
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp milk
- ¼ cup shredded mozzarella
Instructions
- Preheat the oven to 400 degrees. Toss thinly sliced potatoes with avocado oil, salt, and pepper.
- Line an oiled 6x9” pan with potato slices, overlapping each slice and row. Once you have completed the bottom, line the sides.
- Bake for 15 minutes.
- 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.
- Spoon cooked veggies into a large mixing bowl. Allow to cool slightly while you wash and cut the herbs and green onions.
- At this point, the potato crust will be about done. Remove from the oven and reduce the oven temperature to 350 degrees.
- 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.
- Bake for 30 minutes. Let cool for 5 minutes before slicing and serving.