I’m excited to share a great way to switch up one of our family favorites…cheesy potato crust quiche! We love our normal flaky, homemade, whole-wheat crust. But, switching it up with thinly sliced potatoes for the crust is not only a filling and yummy change, it’s also a great alternative if you’re serving guests who can’t eat gluten.
So, if you’ve got a houseful and need a yummy and filling breakfast or brunch idea for tomorrow morning, here’s a crowd-pleasing recipe for you. Quiche is honestly never really just breakfast food at our house though. In my opinion, it makes a great dinner or lunch as well (especially with the potatoes added). It is even great leftover! You can quickly reheat or I’ve even been known to put leftover quiche in my kids’ lunchboxes. They love quiche enough to scarf it down cold—I don’t ask too many questions here!
I also want to add that I’m not normally a Swiss cheese fan. In fact, I honestly kind of despise it, but it’s somehow magically delicious in a quiche. So, please do give it a chance in this dish!
Reader Diary Success Stories – We Want to Hear from You!
Before we dive into the recipe I want to quickly share that we’re doing another Reader Diary Series and we want to hear from you! I’d love for you to submit your Real Food Success Story + Food Diary for a chance to be featured … and just wait and see all the prizes you’ll get if you’re chosen. :)