Potato Crusted Quiche
About this Recipe
Simple, versatile, delicious, filling, everything but the kitchen sink recipe that's perfect for meal prepping. Literally- use what you have and what you like. Any kind of potatoes, and veggie fillings, and meats will work here. We typically use sweet potatoes, but if you're using smaller potatoes, add a few more to account for size!
Ingredients
For the Crust:
For the Quiche:
15m
Prep
1h 15m
Cook
8
Servings
About this Recipe
Simple, versatile, delicious, filling, everything but the kitchen sink recipe that's perfect for meal prepping. Literally- use what you have and what you like. Any kind of potatoes, and veggie fillings, and meats will work here. We typically use sweet potatoes, but if you're using smaller potatoes, add a few more to account for size!
Ingredients
For the Crust:
For the Quiche:
Preparation
Step 1
Heat the oven to 350. Slice the potatoes and toss with oil, parmesan cheese, salt and pepper. Grease a 9×12 baking dish and starting in the center and moving out, lay the potatoes along the bottoms and sides, layering to cover as much of the pan as you can. Bake the crust for 10-15 minutes.
Step 2
While the crust cooks, cook the sausage and set aside if not pre-cooked. Saute the mushrooms in a bit of oil until on medium heat softened and they start to release their juices. Add the peppers, salt and pepper and continue to cook, turning often, until all of the juices have evaporated and the veggies are cooked through. Remove from heat, add the spinach and combine until spinach is slightly wilted and mixed through.
Step 3
In a big bowl, scramble the eggs with the cottage cheese. Season with salt and pepper. Fill the crust with the sautéed veggies, the sausage, and then top with the egg mixture. Bake for 45-55 minutes, until the egg is cooked through. Great served with some balsamic glaze and a mixed green salad.