Potato Crust Quiche
A delightful twist on quiche featuring a crispy potato crust filled with eggs, cheese, spinach, and onions, perfect for breakfast or brunch.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 2 large potatoes
- 4 eggs
- 1 cup milk
- 1 cup cheese (cheddar or your choice)
- 1 cup spinach (fresh or frozen)
- 1 onion (chopped)
- Salt and pepper to taste
- Olive oil or butter for greasing
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and grate the potatoes. Squeeze out any excess moisture and press them into a greased pie dish.
- Bake the crust for about 20 minutes until it starts to turn golden.
- Whisk together the eggs and milk in a bowl. Add cheese, spinach, onion, salt, and pepper, stirring until combined.
- Pour the egg mixture into the potato crust, spreading it evenly.
- Bake for an additional 25-30 minutes, or until egg is set and top is lightly browned.
- Let it cool for a few minutes, then slice and serve.
Notes
For best results, ensure to squeeze out excess moisture from grated potatoes for a crispy crust.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg
Find it online: https://doughgirlbylea.com/potato-crust-quiche/