Potato Crusted Quiche

A delicious grain- and gluten-free dish perfect for any time of day!

Ingredients:

3 large potatoes, washed (Yukon Gold or red potatoes work best)

10 eggs

¼ cup water (or milk/plant-based milk, if preferred)

½ – ¾ cup cheese (feta, goat cheese, or Swiss — omit for dairy-free)

1 small container mushrooms, sliced

1 cup broccoli, finely chopped

¾ cup kale, thinly sliced

3 scallions, white & green parts, thinly sliced

¼ cup fresh basil, thinly sliced (or 2 tbsp prepared pesto)

Seasonings: Salt, pepper or white pepper, paprika, etc.

Olive oil, for sautéing

Preparation:

1. Preheat oven to 350°F (175°C).

2. Grease a pie plate thoroughly with oil or butter

3. Heat a skillet over medium heat. Add a bit of olive oil and sauté the mushrooms, broccoli, and

kale until tender. Set aside.

4. Thinly slice potatoes to about ¼-inch thick.

5. Layer potato slices in the greased pie plate to form a crust, overlapping slightly and going up the

sides. Don’t worry about small gaps.

6. In a bowl, whisk together eggs, water (or milk), salt, pepper, and paprika.

7. Whisk in the scallions and basil or pesto.

8. Add the sautéed veggies and cheese (if using) into the potato-lined pie plate.

9. Pour the egg mixture (custard) over the filling.

10. Bake for 40 minutes, or until the custard is set and firm in the center.

11. Cool slightly before slicing. Enjoy warm, room temp, or chilled.

Serving Suggestions:

Breakfast: Add a side of bacon or sausage

Lunch/Dinner: Pair with a fresh salad

On-the-go: Let it cool and eat like a hand pie or slice

Tip:

Use pasture-raised, farm-fresh eggs for best flavor and nutrition. Check local farmers markets, co-ops,

or even friendly neighbors with hens!

Recipe courtesy of: Audrey Bethel