This Lightened up Quiche with Potato Crust is a great meat free meal option that is sure to leave you satisfied. A crust made with baby yellow potatoes is topped with eggs, and loaded with veggies, herbs and cheese to make the perfect quiche. Not only is this quiche nutritious, but it is also full of delicious flavors. It is a great option for meal prep, breakfast, brunch or even a light weeknight meal.
What’s special about this quiche?
Plain and simple: this quiche is special because of the crust! Baby yellow potatoes are steamed and smashed to form the crust for this quiche. The potatoes are a great gluten free option to replace the traditional pie crust you would normally find in a quiche.
This quiche is excellent and filling on its own, but also great paired with different options depending on the time of day. For breakfast, you can serve this alongside breakfast sausage or bacon, or fresh fruit. To serve this quiche for lunch, you can pair this recipe with a fresh garden salad for a well-rounded meal.
What you’ll need to make this Lightened up Quiche with Potato Crust
Here’s the ingredient list for this recipe.
- yellow baby potatoes
- eggs
- liquid egg whites
- onion
- cherry tomatoes
- chives
- I used fresh. Keep in mind if you use dried, you will need less.
- onion powder
- garlic powder
- reduced fat cheddar cheese
- I like this Cabot 50% Cheddar
- kosher salt
- fresh cracked pepper
- olive oil spray
How to make this quiche
Preheat the oven to 375F.
Next, steam the potatoes in the bag or in a microwaveable safe dish for about 10 minutes or until fork tender. You want the potatoes to easily smash. Spray the bottom of the casserole dish with nonstick cooking spray. Layer the potatoes on the bottom of the baking dish and smash with a potato masher or fork to create smashed potatoes. Make sure the potatoes cover the entire bottom of the casserole dish. Spray the potatoes with more olive oil spray and season with a sprinkle of kosher salt and fresh cracked pepper.
In a large mixing bowl, combine the eggs, egg whites, onion powder, garlic powder, and 1/2 teaspoon of kosher salt and whisk to combine. Make sure to break up the yolks. Pour the egg mixture on top of the smashed potatoes.
Thinly slice the onion and arrange the slices of onion and the cherry tomatoes on top of the egg mixture. Grate and sprinkle the cheese on top of the other ingredients and garnish with the chopped chives.
Bake at 375F for about 30 to 35 minutes or until the egg mixture is set up. Allow to cool before slicing.
Check out these other quiche recipes
- Ham and Broccoli Quiche
- This ham and broccoli quiche is nutritious and filling, easy to assemble breakfast or lunch. It’s packed with protein and veggies, and the best part is, the crust is completely effortless. The crust for this quiche is a pre-made pizza dough. It creates a delicious and effortless crust for the quiche, and an extra element of flavor and texture. Packed with ham, cheese, and fresh broccoli, this ham and broccoli quiche with pizza crust makes for a delicious breakfast or lunch for the family to enjoy, or a great meal prep.
- Light Caramelized Onion and Spinach Crustless Quiche
- Say goodbye to boring breakfasts! My butter-less caramelized onions are the key to keeping this delicious breakfast light and flavorful. This Light Caramelized Onion and Spinach Crustless Quiche is sure to be on repeat–with healthy leafy greens, protein-packed eggs, light mozzarella cheese, and caramelized onions bursting with flavor. This is a breakfast you’ll feel great about eating. It’s easy, nutritious, mouth-watering and a great option for on-the-go or meal prep!
- Zucchini Quiche with Hashbrown Crust
- What’s better than a quiche? A quiche with a crust made out of hashbrowns! Cheesy hashbrowns are topped with a mixture of zucchini and eggs.
Lightened Up Quiche with Potato Crust
Equipment
- casserole dish 7.5 x 10.5 works well
- mixing bowl
- potato masher or fork
Ingredients
- 1½ lb yellow baby potatoes, one small bag
- kosher salt
- fresh cracked pepper
- 6 eggs
- 1 c liquid egg whites
- ¼ onion, thinly sliced
- 1 pint cherry tomatoes
- 2 tbsp fresh chives, chopped
- ½ tsp onion powder
- ½ tsp garlic
- ½ tsp kosher salt
- 3 oz reduced fat cheddar cheese
- olive oil spray
Instructions
- Preheat the oven to 375℉.
- Steam the potatoes in the bag or in a microwaveable safe dish for about 10 minutes or until fork tender and easily smashed.
- Spray the bottom of the casserole dish with non stick cooking spray.
- Layer the potatoes on the bottom of the baking dish and smash with a potato masher or fork to create smashed potatoes, ensuring the entire bottom of the casserole dish is covered.
- Spray the potatoes with more olive oil spray and season with a sprinkle of kosher salt and fresh cracked pepper.
- In a large mixing bowl, combine the eggs, egg whites, onion powder, garlic powder, and ½ teaspoon of kosher salt and whisk to combine and break down the yolks. Pour the egg mixture on top of the smashed potatoes.
- Thinly slice the onion and arrange the slices of onion and the cherry tomatoes on top of the egg mixture.
- Grate and sprinkle the cheese on top of other ingredients and garnish with the chopped chives.
- Bake at 375 ℉ for about 30-35 minutes or until the egg mixture is set up.
- Allow to cool before slicing.
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Made this yesterday for my breakfast for the week…it was easy to make and so delicious!!! Thank you!!! Keep em coming!!