Lightened Up Quiche with Potato Crust

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.

Course brunch

Cuisine American

Prep Time 10

Cook Time 35

Servings

Calories 319kcal

Author Steph

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.

Nutrition