Whole30 Potato Crust Quiche

A nutritious and filling quiche with a crunchy potato crust packed with vegetables, suitable for any meal of the day.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Breakfast, Brunch, Dinner

Cuisine: American, Whole30

Calories: 180

Ingredients Method Notes

Ingredients

For the Potato Crust

2 large large potatoes, peeled and grated Use starchy potatoes for a better crust.
Salt and pepper to taste Salt and pepper to taste Add according to preference.
Olive oil for cooking Olive oil for cooking Use to grease the pie dish.

For the Quiche Filling

4 pieces eggs Fresh eggs for best results.
1 cup mixed vegetables (e.g., bell peppers, spinach, onions) Chop vegetables into small pieces.
1/2 cup dairy-free cheese (optional) Use if you want a creamier quiche.
Herbs to taste Herbs (e.g., thyme, oregano) for seasoning Adjust based on your flavor preference.

Method

Preparation of the Crust

Preheat your oven to 400°F (200°C).
Squeeze excess moisture from the grated potatoes and mix with a bit of salt and pepper.
Press the grated potatoes into a greased pie dish to form the crust.
Bake for 20-25 minutes until golden and crispy.

Preparation of the Filling

While the crust is baking, whisk together the eggs in a bowl.
Stir in the mixed vegetables, cheese (if using), and herbs.
Pour the egg mixture into the crispy potato crust.

Final Baking

Bake for an additional 20-25 minutes, or until the eggs are set.
Let cool slightly before slicing and serving.

Notes

Serve with a side salad or fresh fruit. Store leftovers tightly covered in the refrigerator for up to 3 days, or freeze individual slices for up to 2 months.