Potato Crust Quiche
A delightful Potato Crust Quiche that combines the earthy flavors of potatoes with a cheesy egg filling, perfect for brunch or any meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large potatoes
- 4 eggs
- 1 cup milk
- 1 cup shredded cheese (your favorite kind)
- 1 cup diced vegetables (e.g., bell peppers, onions, spinach)
- Salt and pepper to taste
- Olive oil or butter for greasing
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and thinly slice the potatoes.
- Grease a pie dish with olive oil or butter, then layer the sliced potatoes to form a crust.
- Whisk together the eggs, milk, salt, and pepper in a bowl.
- Stir in the cheese and diced vegetables.
- Pour the egg mixture into the potato crust.
- Bake for 30-35 minutes, or until the egg is set and the top is lightly golden.
- Allow to cool slightly before slicing and serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://pinrecipezbylinaa.com/potato-crust-quiche-2/