I’m back from a week in Miami and was welcomed with snow and ice. Yay!
I’m prepared to brave it for a little while longer after the warm reprieve but I continue craving lots of hot drinks and foods to keep me sane. I’m headed to San Francisco in a week, so I guess I’m not suffering too much.
This quiche is a little different than your run-of-the-mill quiche because of it’s potato crust. I’m officially in love with it. The crust is crispy on the outside edges and is reminiscent of hash browns. I’m also still taking any excuse to continue using the Cabot Cheddar Cheese I received a few weeks back. Throw any veggies you have on hand or prefer for this vegetarian quiche. Or sneak in some ham or bacon if you’d like. Just sautée it with the onion before you add it in. Enjoy!
How are you getting through the winter? 
- cooking spray
- 2 large potatoes, peeled and shredded (about 1-1.5 cups)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup halved cherry tomatoes
- 2 cups baby kale, spinach, and swiss chard
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 eggs, whisked
- Preheat oven to 400 degrees F.
- Spray an 8 inch cast iron skillet with cooking spray and set aside.
- Pat shredded potatoes with a paper towel to remove some of the moisture. Line the shredded potato along the bottom and sides of the greased skillet, pressing down slightly. Spray the top with more cooking spray.
- Cook for 15 minutes until the edges turn lightly brown.
- Meanwhile, heat olive oil over medium heat in a pan and add onion. Cook until translucent. Then add tomatoes and mixed greens and cook for a minute or two until the greens reduce.
- Combine vegetables, cheddar cheese, salt and pepper, and eggs in a large bowl and stir to combine.
- Reduce oven to 350 degrees F.
- Pour egg mixture over the potato crust and cook in the oven for 30-35 minutes, or until eggs are set.
I love this! It’s almost like a frittata, but the potatoes are all around. This speaks to my brunch loving heart! Can’t wait to give it a try 🙂
PS. extremely envious of your Miami weather experience and the San Francisco weather you’ll be enjoying next week. Have fun!
Thanks genevieve! Great way to combine the classic eggs and potatoes!
Yum. So, I tried to make a rice crust for a quiche for the upcoming contest. Sadly I used a tart pan with a removable bottom and neglected to think about egg running through the holes between the rice, and baking onto the sides of my oven. This looks so much prettier and I’m sure is much more delicious! I’ll have to try this to “healthify” the current quiche I make.
Ooh what a creative idea though! Maybe if you lined the pan with parchment paper and lots of spray or butter it would lift out? Don’t give up!
I love the idea of a potato crust instead of a regular pie crust – so much more flavorful too I bet
Definitely brings a great texture and potato taste to the quiche. Thanks, Jeanette!
I Love the idea of the potato crust – yum! I have never seen or heard of that before. I’ll be certainly giving that one a try. Thanks
Saw this today on myfitnesspal I’ve made it it came out really well, Thankyou
So glad you liked it, Julie!
So is it 2 cups total of greens or 2 cups of each type? I want to use only spinach and want to make sure of the amount. 6 cups total seems like a lot so I am thinking only 2 cups.