Here’s how it all breaks down:
- Pre-heat your oven to 400 degrees
- Slice your potatoes thinly and line the bottom of a pie dish or cast iron pan with them.
- Drizzle some olive oil on top, sprinkle on some salt and pepper and put it in a 400 degree oven for about 20 minutes.
- While your potatoes are baking, cut up any veggies you want to use and saute them if necessary. I used garlic, mushrooms, spinach and squash this time.
- Then beat your eggs and add in your milk. The original recipe called for 4 eggs and 1 1/2 cups of half and half. I didn’t have any half and half, so I used 1 1/2 cups of milk instead, and since my pan was quite large I used 8 eggs.
- Take your potatoes out of the oven and turn it up to 425 degrees.
- Add some cheese (I used fresh mozzarella) and your sauteed veggies.
- Pour in your milk & egg mixture and (if you really like cheese) add some more grated cheese on top (I used colby jack for the topping).
- Bake at 425 for 15-20 minutes, then lower the temperature to 325 for another 30-45 minutes. Your quiche is done when you can insert a knife and it comes out clean.
This made for a fantastic breakfast this morning and there is plenty left over for breakfast during the coming week!
Would I do anything differently? I think I will continue to play with ingredients for sure. Green chile and bacon will be the next additions, no doubt. I think I’ll try it with half & half, too at some point. Oh, and I’ll use less salt. Not sure what happened, but at some point I got a little heavy handed.
What do I particularly love about this recipe? The potatoes as the crust! Brilliant!
Now, please tell…What is your favorite way to use eggs?
xoxo,
M
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I like this dish, especially without using a flour! My son is on gluten free diet. I will try it! Thank you!
You’re welcome! I hope you enjoy it! We’ve added all different combinations of ingredients and it’s always so good! Enjoy!!!