The Perfect Potato Crusted Quiche

21 December 2017 - 22:33, by , in Recipes, Comments off

I can proudly say that my first attempt at a quiche was a success! I’ve always been intimidated by making crusts, that’s why you’ve yet to see a pie of any sort here (even though I’ve been wanting to make a pot pie). To avoid traditional crust I used thinly sliced Yukon potatoes. After baking the potatoes were crisp to perfection! This quiche is filled with veggies, @chinovalleyranchers egg whites, almond cream cheese, and uncured turkey bacon. 

Ingredients:

  • 2 medium Yukon gold potatoes, cut into thin slices
  • 2 slices uncured turkey bacon, diced into bite-size pieces
  • 2 cups raw broccoli
  • 1 cup diced cucumber
  • 1/2 cup raw yellow onion
  • 2 cups spinach
  • 1/4 cup Ripple unsweetened original (or another type of milk)
  • 2 tablespoons almond cream cheese (or regular cream cheese if not dairy free)
  • 6 egg whites
  • 1/4 teaspoon sea salt
  • ground pepper to taste

Instructions:

  • Preheat over to 375 degrees F.
  • Spray a 9-inch pie pan with nonstick cooking spray. Add thin potato slices all around the base and sides. Spray the potatoes with additional cooking spray and bake for 20 minutes.
  • While the potato crust is baking, cook the turkey bacon, and transfer to a separate plate. Sauté the onions, broccoli, and cucumber in the same pan. Once the onions are golden brown, add spinach and cook until wilted. Mix in almond cream cheese, cooked/diced turkey bacon, and combine completely.
  • In a medium bowl whisk together egg whites, spices, and Ripple. Add veggie mixture over the potato crust, spreading evenly throughout the pan. Then add egg mixture over the top.
  • Bake for 35-40 minutes or until the top becomes golden brown.
  • Remove from heat and allow to cool for 10 minutes before cutting into 6-8 slices. Top with hot sauce and enjoy!

Via WhatRobinEats

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