Potato Crust Quiche
Directions
- 1Preheat oven to 400°F and spray a 9-inch pie dish with avocado oil spray.
- 2Place potatoes and 1 teaspoon of salt in a large pot, cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until fork tender (10-12 mins). Drain and immediately transfer to the pie dish.
- 3Press potatoes into and up the edges of the pie dish. Drizzle with avocado oil, season with remaining salt and pepper. Bake until golden and crisp (40-45 mins).
- 4Add spinach, cherry tomatoes, feta, olives, and shallots. Season with oregano and garlic powder.
- 5Whisk eggs and milk together, then pour over the potato crust and gently toss everything. Bake until eggs are set (30-35 mins).
Ingredients
- 1 Avocado Oil Spray
- 1.5 pound yukon potatoes
- 2 tablespoons avocado oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.5 cup cherry tomatoes
- 0.5 cup feta cheese
- 0.25 cup pitted sliced kalamata olives
- 1 shallot
- 1 teaspoon oregano
- 0.5 teaspoon garlic powder
- 6 eggs
- 0.5 cup milk
Equipment
9-inch pie dishlarge potwhisk
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