Vegetarian, Gluten-Free Quiche {with potato crust}

Growing up, every year on my birthday, my grandmother would take me, my sister and mom to the local antique mall and tea room. I remember, as a little girl, feeling so “grown up” as we sat in the tea room and munched on our quiche while sipping the special, Secret Garden tea. This is when my love of brunch first started.

Now every time I visit home, we almost always include a quick trip to that same tea room. There’s only one problem now… all their quiches include some form of meat, so I wanted to make a healthy, vegetarian quiche filled with a few of my favorite things… you guessed it, veggies! This delicious, potato-crusted quiche recipe is perfect for a weekend brunch with friends, but also makes a great anytime meal. After all, who said you can’t eat breakfast for dinner?

Potato-Crusted, Vegetarian Quiche

 

save print

ingredients

crust:

• 2½ cups grated yukon gold potatoes (about 5 to 6 potatoes depending on size)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

quiche filling:

• 3 eggs
• 1 egg white
• ¾ cup milk of your choice (I like to use almond milk)
• 1 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• a dash of cayenne pepper
• 1 cup asparagus, diced
• ½ cup tomatoes, diced
• ¼ cup onion, diced
• ¼ cup parmesan cheese (optional)

instructions

for the crust:

1. Preheat the oven to 425 degrees F and lightly coat a deep 9-inch pie dish with cooking spray.
2. Using a paper towel, squeeze the excess moisture out of the shredded potato.
3. Toss the shredded potatoes with the olive oil, salt and pepper.
4. Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish. (It is easier for me to press the crust evenly around the sides first, then press the excess potato crust onto the bottom of the dish.)
5. Bake for about 20 minutes, until the potatoes are golden brown on the edges, then remove from the oven.

for the quiche:

1. Lower the oven to 375 degrees F.
2. While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the paprika, salt, pepper and cayenne.
3. Stir the asparagus into the egg mixture, and pour the entire mixture into the prepared crust.
4. Sprinkle the tomatoes, onions and cheese (if using) evenly over the egg mixture.
5. Bake at 375 degrees F for about 35 to 40 minutes, or until the egg is set in the center and starting to brown.
6. Remove from the oven, serve and enjoy!.

3.5.3226