Potato-Crusted, Vegetarian Quiche
 
ingredients
crust:
  • 2½ cups grated yukon gold potatoes (about 5 to 6 potatoes depending on size)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
quiche filling:
  • 3 eggs
  • 1 egg white
  • ¾ cup milk of your choice (I like to use almond milk)
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • a dash of cayenne pepper
  • 1 cup asparagus, diced
  • ½ cup tomatoes, diced
  • ¼ cup onion, diced
  • ¼ cup parmesan cheese (optional)
instructions
for the crust:
  1. Preheat the oven to 425 degrees F and lightly coat a deep 9-inch pie dish with cooking spray.
  2. Using a paper towel, squeeze the excess moisture out of the shredded potato.
  3. Toss the shredded potatoes with the olive oil, salt and pepper.
  4. Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish. (It is easier for me to press the crust evenly around the sides first, then press the excess potato crust onto the bottom of the dish.)
  5. Bake for about 20 minutes, until the potatoes are golden brown on the edges, then remove from the oven.
for the quiche:
  1. Lower the oven to 375 degrees F.
  2. While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the paprika, salt, pepper and cayenne.
  3. Stir the asparagus into the egg mixture, and pour the entire mixture into the prepared crust.
  4. Sprinkle the tomatoes, onions and cheese (if using) evenly over the egg mixture.
  5. Bake at 375 degrees F for about 35 to 40 minutes, or until the egg is set in the center and starting to brown.
  6. Remove from the oven, serve and enjoy!.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2015/01/02/veg-g-free-quiche/