Fresh veggies and kalamata olives bring Mediterranean-inspired flavors that brighten up this normally heavy dish. Let’s make quiche!
How to Make a Quiche With Potato Crust
A potato crust quiche calls for…shredded potatoes! We prefer Yukon gold because they hold their color better than russet, which gray quickly. After squeezing out the excess liquid from the potatoes, we combine them with olive oil, salt, and pepper before pressing evenly into a pie pan. While the crust bakes, we chop bell peppers and red onion and toss them with olive oil, dried oregano, garlic powder, salt, and pepper. Then the seasoned veggies join the oven party until they’re tender with caramelized edges. Next, it’s assembly time! A mixture of eggs and dairy-free milk combines with the roasted veggies plus some chopped baby spinach and (optional but highly recommended) kalamata olives for saltiness. The vibrant, veggie-packed filling goes into the crust and the quiche gets one final bake! After baking, only 10 minutes of cooling time stand between you and this gorgeous quiche. It also keeps beautifully for up to 3 days and can be enjoyed cold or reheated. Talk about meal prep GOALS! We can’t wait for you to try this potato crust quiche! It’s:VibrantSavorySatisfyingNourishingGluten-/dairy-free& SO delicious! It’s suitable for any meal of the day but is especially lovely as part of a brunch spread. Pairing ideas? Try our Best-Ever Vegan Breakfast Potatoes, Super-Powered Orange Juice, and 5-Minute Green Salad with No-Mix Tahini Dressing.
More Reimagined Brunch Classics
1-Bowl Vegan Banana Oat Pancakes Vegan “Eggs” Benedict (30 Minutes!) Coconut Cream Pie French Toast Vegan Biscuits and Gravy
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
