Description
A delightful vegetable potato quiche filled with flavors and textures that satisfy cravings while providing a healthy option.
Ingredients
Scale
- 2 cups grated Russet potatoes
- 4 large eggs
- 1 cup heavy cream (or milk)
- 1 cup shredded Gruyère or cheddar cheese
- 1 cup chopped vegetables (e.g., spinach, bell peppers, or onions)
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Grate the potatoes and squeeze out the excess moisture using a clean kitchen towel.
- In a bowl, mix the grated potatoes with salt and pepper.
- Press the potato mixture into a greased pie dish to create an even crust layer.
- Bake the crust for about 25 minutes or until golden brown.
- Whisk together the eggs and heavy cream in another bowl, then stir in the shredded cheese and chopped vegetables.
- Once the crust is baked, pour the egg mixture into the potato crust, distributing evenly.
- Lower the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the filling is set.
Notes
Ensure to squeeze out moisture from grated potatoes to avoid a soggy crust. Use fresh ingredients for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg