Description
A delicious vegetable cheddar potato quiche made with grated Russet potatoes and fresh vegetables.
Ingredients
Scale
- 4 medium Russet potatoes, grated
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped vegetables (spinach, bell peppers, or mushrooms)
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh herbs (thyme or parsley) for seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the potatoes and rinse them in cold water. Pat dry with paper towels.
- In a mixing bowl, combine grated potatoes with salt and pepper. Press the mixture into a greased pie dish to form the crust.
- Bake the crust in the preheated oven for about 25 minutes until golden brown.
- While the crust bakes, whisk together eggs and heavy cream in another bowl. Stir in cheese and chopped vegetables.
- Pour the filling into the baked potato crust and bake for an additional 30-35 minutes until set and lightly browned on top.
- Allow cooling slightly before serving.
Notes
- Make sure to press the potato mixture firmly to create a sturdy crust.
- You can customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg