Potato Crusted Quiche

Potato Crusted Quiche Recipe

I made this for our Easter morning breakfast and let me tell you, it was such a hit. The potato crust is easy to make, gluten and dairy free, full of potassium, and is a great alternative to the flour crust in traditional quiche recipes. And after you make this, nobody will miss Pillsbury Dough.

Recipe

For the potato crust:

• 2 medium potatoes

• salt and pepper

• 1/4 cup of butter melted (grass-fed preferred)

For the egg mixture:

• 12 eggs (pasture-raised)

• 1/4 cup heavy cream

• salt and pepper

• any vegetables you like (broccoli florets, bell peppers, mushrooms, sautéed onions, etc.)

• Cheese shredded (sharp cheddar is what I used)

Shred the potatoes with a cheese or box grater. Then mix the shredded potatoes with melted butter. Then spread the potatoes on a oven safe dish. Make sure to spread the potato around the edges and throughout the whole pan. Bake the potato crust on 425 degrees until the crust is lightly browned.

Then, mix the eggs, cream, salt and pepper, and sautéed vegetables in a bowl. Once thoroughly mixed, pour into the lightly browned potato crust pan. Sprinkle cheese over the top. Bake at 375 degrees until the egg is cooked through.

This is such a delicious and healthy breakfast and such a good recipe to use for meal prepping for the week. Everything you need for breakfast - protein, carbs, healthy fat - great for balancing hormones, reaching protein goals, and staying full until lunch time.