Description
A crispy shredded-potato crust wrapped around a creamy, veggie-packed quiche center—perfect for brunch tables.
Ingredients
Scale
- 4 Russet potatoes (shredded)
- 6 Eggs
- 1 cup Heavy cream
- 1 cup Gruyère or cheddar cheese (shredded)
- 2 cups Mixed vegetables (peppers, greens, onions)
- Salt (to taste)
- Black pepper (to taste)
- Olive oil or butter (for greasing)
Instructions
- Shred potatoes, squeeze out excess moisture, season with salt and pepper.
- Press potatoes firmly into a greased springform or deep pie dish to form a crust.
- Bake crust until lightly golden and crisp around the edges.
- Whisk eggs with heavy cream, salt, and pepper until smooth.
- Scatter vegetables and cheese evenly over the potato crust.
- Pour egg mixture over fillings and smooth the top.
- Bake until puffed, deeply golden, and set in the center; rest briefly before slicing.
Notes
- Ensure to squeeze out as much moisture from the potatoes as possible for a crispier crust.
- Feel free to customize the mixed vegetables based on your preference.
- Let the quiche rest for a few minutes before slicing to help it set.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg