Quiche with a Potato Crust
Your favorite breakfast just became gluten-free! Try this cheesy potato crust quiche for breakfast, lunch, or dinner. Your entire family will love it.
Servings 6 people
Ingredients
- 1 pound Yukon gold potatoes thinly sliced (about 1/8" thick)
- olive oil spray
- 1/2 teaspoon salt
- 5 eggs
- 1 1/2 cups milk
- 3 slices Swiss cheese I like the thickness of the store bought slices
- salt & pepper
Instructions
- Preheat oven to 425 degrees F. Grease a baking sheet with olive oil spray and layer with the sliced potatoes. Spray with more olive oil and season with the 1/2 teaspoon of salt. Bake until easily pierced with a fork and the thinnest pieces are beginning to turn golden brown, 15 to 20 minutes.
- Meanwhile, whisk together the eggs and milk in a large bowl and set aside. When the potatoes are done turn the oven down to 375 degrees F.
- Grease a pie pan with some of the olive oil spray and layer in the cooked potatoes on the bottom and sides. I like to put the most cooked (brown) pieces on the bottom.
- Layer in the cheese slices right on top and pour in the egg mixture. Season with salt and pepper and bake until puffy, a light golden brown, and no longer jiggly in the center, about 25 - 30 minutes. Let rest for a few minutes, slice, and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Quiche with a Potato Crust
Amount Per Serving
Calories 187
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 155mg52%
Sodium 307mg13%
Potassium 454mg13%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Vitamin A 415IU8%
Vitamin C 8.6mg10%
Calcium 223mg22%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.