Healthy, Delicious, Homemade
Trying to decide what to eat for dinner? Spice up your nightly meal with a healthy potato-crusted quiche! This recipe is simple to make and delicious too. Feel free to sub in your favorite ingredients and enjoy. Happy cooking!
Ingredients:
Quiche Crust:
1 sweet potato or yam
1 tbs olive oil
salt (optional)
Vegetable Filling
5-6 mushrooms
2 cups spinach
1 stalk green onion
1 small yellow onion
1 tsp olive oil
Egg Filling:
5 eggs
1 tbs Greek yogurt (optional)
1/2 tomato
1/2 tsp salt
1/2 tsp oregano
1 tsp onion powder
Quiche Topping
1 cup shredded cheese
Sliced yam crust ready to go into the oven.
Potato Crust Instructions:
1. set oven to 350 F (180 C)
2. add olive oil to pan
3. thinly slice sweet potato or yam so that entire pan is covered with a single layer
4. use potato slices to move around the olive oil, while making sure to coat both sides of the potatoes
5. lightly sprinkle salt over potatoes
6. bake 20 mins
* I prefer to use sweet potatoes/yams because it adds an extra flavor to the quiche. It's also possible to use alternatives, such as yellow or red potatoes sprinkled with rosemary. Don't worry about peeling off the potato skin, just slice and cook. The potatoes will shrink up a little bit in the oven, and don't need to be overlapping. Finally, I have a fancy salt blend with lavender, sun dried tomato, thyme, rosemary, and pepper blended in. Feel free to just use normal salt and add in any seasonings you enjoy (this goes for mixing in the spices with the eggs too).
Veggies ready to be sauteed.
While the crust is in the oven cooking, it's time to get started on making the quiche filling.
Quiche Filling Instructions:
1. chop mushrooms and onions, then combine with spinach and olive oil in a pan
2. saute veggies until the mushrooms have cooked down and the onions have turned clear
3. once you've finished cooking the veggies, drain any excess liquid before pouring vegetables into the cooked potato crust
* The mushrooms and spinach cook down a lot, so you may want to add more. Once the potato crust comes out of the oven, pour in veggies and evenly spread them within the crust (as pictured below).
Cooked potato crust with sauteed veggies.
Egg Filling:
1. in a bowl, combine the eggs, yogurt, chopped tomato, salt, and spices
2. mix everything until the eggs are completely scrambled
3. pour egg mixture on top of the vegetables
4. being careful not to spill the eggs, tilt the pan slightly to the side, making sure the eggs have been able to evenly spread to all of the edges and coat the veggie filling/crust
* I don't typically have milk, so if anything I add in a small scoop of yogurt. However, this isn't necessary and I often cook without adding it in at all. There is no difference to the taste or quality of the quiche whether it's added or not. Also, it is perfectly okay to throw in the tomatoes with the vegetables rather than putting them in with the eggs. Sun dried tomato makes a nice alternative to try too. Feel free to add in spices according to your personal taste. I'm a bit boring with my flavors so I don't put too many spices.
Eggs, tomatoes, yogurt, spices all mixed.
* I buy blocks of standard white Norwegian cheese (because that's what's available where I live) and crumble the pieces up. If you want a nice melted layer of cheese, I recommend using a harder cheese (not something soft like brie). Of course, the kind of cheese you choose is up to taste and what flavor combination you are going for. For example, feta cheese can be nice with spinach, olives, and sun dried tomatoes. No cheese is absolutely okay too!
Almost ready to go into the oven.
Now that you've sprinkled on the cheese (if desired), it's time to get the quiche in the oven.
Cooking Instructions:
1. bake quiche for approximately 30 mins at 350 F (180 C)
2. cheese should be melted and slightly golden, and egg should be solid
3. let quiche cool off for a few minutes, and enjoy!
Finished quiche.
Prepping shortcut method:
Want to skip some of the extra prep time? Don't worry there is a shortcut which is just as delicious. Rather than sauteing the vegetables and roasting the potato crust, simply combine everything and cook it one time in the oven.
Ingredients:
1 sweet potato/yam
1 tbs olive oil
4 tbs black olives (preferably sliced)
2 mushrooms
1/2 tomato
1 cup spinach
1 cup broccoli
1/2 stalk green onion
1/2 small yellow onion
1/4 cup turnip
5 eggs
1/2 tsp salt
1/2 tsp oregano
1 tsp onion powder
1/2 tsp basil
1 cup cheese
Finished prepping shortcut quiche.
1. set oven to 350 F (180 C)
2. add olive oil to pan
3. thinly slice sweet potato or yam so that entire pan is covered with a single layer
4. use potato slices to move around the olive oil, while making sure to coat both sides of the potatoes
5. slice mushrooms, tomatoes, broccoli, onions, and turnips
6. evenly spread the vegetables layer by layer over the potatoes
7. in a separate bowl, mix together eggs and spices
8. once blended, pour eggs over vegetables, tilting the pan so the eggs spread to all sides
9. top dish with shredded cheese
10. bake approximately 50 mins
* The quiche takes about the same time to cook, however prep time is saved from not having to saute the veggies or precook the crust so you can sit back and relax while the oven does the work. Also, because the mushrooms and spinach isn't cooked down on the stove, not as many is needed in the filling.
There are endless combinations to try out with these simple, but delicious quiches. Enjoy!
