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Potato Crusted Quiche
Potato Crusted Cheddar Quiche
Author: 
Recipe type: Entree
Cuisine: Gluten free
Prep time: 
Cook time: 
Total time: 
Serves: 7 slices
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spray an 8 inch cast iron skillet with cooking spray and set aside.
  3. 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.
  4. Cook for 15 minutes until the edges turn lightly brown.
  5. 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.
  6. Combine vegetables, cheddar cheese, salt and pepper, and eggs in a large bowl and stir to combine.
  7. Reduce oven to 350 degrees F.
  8. Pour egg mixture over the potato crust and cook in the oven for 30-35 minutes, or until eggs are set.
Nutrition Information
Serving size: 1 slice Calories: 218 Fat: 11.5 g Carbohydrates: 17.6 g Sugar: 2.6 g Fiber: 2.9 g Protein: 11.5 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/03/02/potato-crusted-quiche/