Potato Crusted Quiche
Normally a quiche has a pastry crust that's both gluten and fat-filled. You could always go crustless but for me, the crust is the best part so I thought I'd swap pastry for a potato. This recipe is adapted from one I found online here and the potato is actually way less fattening than traditional pastry but no less satisfying. It's basically hash browns and eggs all in one dish - the perfect brunch combo, like juice and champagne.
- ***Double the crust and egg mixture quantities if doing both fillings***
- 2 to 3 medium Yukon gold potatoes (shredded)
- 1 to 2 Tbsp olive oil
- pinch salt
- 4 large eggs
- 1 cup milk or cream (I use plain soy)
- pinch salt and pepper
- Spray oil or canola oil for greasing pan
Mushroom and Spinach Filling:
- 1 tsp olive oil
- 1 onion (diced)
- 1 cup mushrooms (finely sliced)
- 1 cup baby spinach (washed and dried)
- 1/2 cup shredded mozzerella (I use goat cheese)
Broccoli and Cheddar Filling:
- 3/4 cup broccoli florets (cut into tiny pieces (no stems))
- 1/2 cup medium to strong cheddar (I use goat cheese)
Pre-heat oven to 400 degrees. Coat muffin tins with spray oil or grease the pans. Place potatoes in the middle of a clean dish towel and gather the corners of the cloth together. Wring the excess liquid from the potatoes in the towel. In a medium mixing bowl, toss potatoes with olive oil and salt. Scoop a heaping tablespoon of the potato and press into the muffin tin to create a crust. Make sure to evenly cover the bottom and have the edges going up over the sides (it’s ok to go a bit higher the side because the potatoes shrink a bit). Bake for 15 to 20 minutes until the edges are golden brown and dry. Let cool and lower oven heat to 350 degrees.
For mushroom and spinach filling: In a skillet, add oil on medium heat. Add onions until they start to sweat, about 2 minutes. Add mushrooms, let cook for about 6 to 8 minutes until mixture is dry, stirring occasionally. Add the spinach and stir until wilted, about 30 seconds. Let cool slightly.
Assemble the quiche. For mushroom and spinach quiche, add about 1 teaspoon of the filling and 1 teaspoon into each potato shell. For broccoli and cheddar, add 1 teaspoon of broccoli and 1 teaspoon of cheddar into each potato shell. In a separate mixing bowl, whisk together eggs, milk, salt and pepper until light and fluffy. Carefully pour egg mixture over filling. If making both varieties, double the egg mixture. Bake for 15 minutes or until firm around the edges, but still wobbly in the middle. Let cool slightly and serve warm or at room temperature.