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.