Swap out traditional quiche crust for a simpler version with slices of potato! This breakfast meal is full of carbohydrates and protein. It's perfect for feeding a crowd.
1 medium to large Russet potato, washed and cut into ⅛ inch slices
1 teaspoon extra-virgin olive oil
½ cup freeze-dried chives
2 egg whites
2 cups baby spinach, loosely packed
½ cup unsweetened original almond milk
¼ teaspoon tsp sea salt
¼ teaspoon black pepper
¼ teaspoon ground red pepper
Prep Time: 20min | Cook Time: 55min
Preheat the oven to 350 °F.
Spritz a 9-inch round pie plate with cooking spray. Spread the potato slices around the pan creating the crust. Make sure to put some up the sides of the plate too. Spritz the potatoes with an olive oil cooking spray. Bake for 20 minutes.
Once the potatoes are cooked, turn the temperature up to 375 °F.
Combine the chives, eggs, egg whites, baby spinach, almond milk, sea salt, and peppers in a medium to large bowl. Whisk until thoroughly combined.
Pour the egg mixture over the top of the cooked potatoes and cook at 375 °F for 35 minutes, until the filling is set.
Shearl 2 years ago
I would like to make this ... but do I have to use almond milk... can I use lowfat milk or...Read Full Review
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