Description
A savory quiche featuring a delicious baked potato crust filled with eggs and fresh vegetables, perfect for Whole30 and Paleo diets.
Ingredients
Scale
- 2 large potatoes
- 6 eggs
- 1 cup spinach (chopped)
- 1 bell pepper (diced)
- 1/2 onion (diced)
- 1 cup cherry tomatoes (halved)
- Salt and pepper to taste
- Olive oil (for greasing the pan)
Instructions
- Preheat the oven to 400°F (200°C). Peel and thinly slice the potatoes.
- Grease a pie dish with olive oil and layer the potato slices to form a crust.
- Bake the potato crust for about 20 minutes until the edges are golden.
- Whisk together the eggs and add the spinach, bell pepper, onion, and cherry tomatoes.
- Pour the mixture into the baked crust.
- Return the quiche to the oven and bake for an additional 25-30 minutes until the eggs are set.
- Let cool for 5-10 minutes before slicing.
Notes
Can be served warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg