Here’s a fantastic and versatile egg dish that (almost) makes one complete breakfast and helps to use up those little veggie bits from the week!
Pictured is my maintenance version which included double protein, but this recipe is given with weight loss portions and is equally delicious without all those add-ins! (Although I’m not going to lie, maintenance breakfast portions are pretty awesome). To get the extra protein in there, I added leftover pesto ricotta from my dinner last night and some veggie sausage, neither of which were necessary for this to come out well.
You could also leave out the potato crust to make this into a frittata, and eat it with a side of roasted potatoes or some other grain. In that case you can just bake it directly in a lightly oiled pie pan or casserole dish.
Our required amount simply doesn’t fit, so a serving of this quiche contains half of a veggie serving. To complete it, I added 3 oz of fruit on the side.
This takes about 45 minutes of prep and 45 minutes to cook. Great for a Sunday brunch or special occasion!
Veggie Quiche with Potato Crust
Each Serving Contains:
- 1 Protein Serving
- 3 oz Veggies (complete with a side of fruit)
- 1 Grain
- 12 oz potatoes and/or sweet potatoes, sliced into thin rounds
- 5 eggs, beaten (2.5 protein servings)
- 4 oz (1/2 cup) non-dairy milk (0.5 protein servings)
- 12 oz veggies such as:
- Spinach, Kale, or Chard (cook prior to adding)
- Artichoke hearts
Condiments & Spices
- Dash of salt, pepper, and nutmeg
- Chives, basil, or green onions to garnish
- Grain Additions: You could layer more potatoes into the bottom, but it would get pretty crowded in there. I just had some extra roasted potatoes on the side. You could also try putting quinoa into the filling.
- Protein Additions: Add diced veggie sausage to the quiche or add some cheese (I used my non-dairy pesto ricotta) or add some milk to your coffee! 🙂
- Fat Additions: Top with avocado or use more oil in cooking.
- Preheat the oven to 400 degrees.
- In a lightly oiled pie pan or casserole dish, lay the potatoes in a single layer to cover the bottom and sides of the dish. It’s fine for them to overlap but don’t pile them on top of each other too much.
- Spray lightly with oil (if desired) and sprinkle with salt and pepper.
- Bake in the oven for 15 minutes, until partially cooked.
- Meanwhile, chop and weigh the veggies. This is one of those cases where I will add an ounce to the raw weight to account for the reduction in weight during cooking, and then I let go of the amount after that. I do that with the potatoes in this dish also.
- Beat the eggs with the milk in a bowl or pyrex liquid measuring cup. Stir in a dash of salt, pepper, and nutmeg.
- Remove the potato crust from the oven. It should be partially cooked and starting to lightly brown.
- Reduce the oven temperature to 375.
- Pour the egg mixture into the crust. Sprinkle or place the veggies evenly into the mixture (as well as the extra protein if on maintenance).
- Sprinkle salt and pepper over the top and return to the oven.
- Bake for 40 to 45 minutes, or until the center of the quiche is set.
- Garnish with basil, green onions, or chives.