This savory quiche swaps the traditional pastry crust for a golden, crispy base made from boiled and smashed potatoes. It’s hearty, gluten free and packed with flavor!
Why You Should Make These
- Super Simple: No fuss crust! Just boil, smash and bake.
- Kid Friendly: Even picky eaters will love this dish.
- Super Customizable: Use any veggies, meats or cheese that you wish. Great for breakfast, lunch and dinner.
- Gluten Free: Not only is this gluten free but it also cuts down on calories while staying comforting and hearty!
Ingredients
- 8 small yukon gold potatoes
- avocado oil spray
- dash of salt & pepper
- 6 eggs
- 1 cup milk
- 1 cup of chopped broccoli
- 1 cup shredded gouda cheese
- 1/3 cup 2% cottage cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions:
- Preheat oven to 375.
- Cut the potatoes in half or fourths and boil them for 15 minutes.
3. Drain and then place them in a greased pie plate.
4. Use the bottom of a glass to smash the potatoes. Be sure to smash them against the side of the pan as well to form the walls of your crust.
5. Spritz with avocado oil spray and add a dash of salt and pepper. Bake for around 25 minutes or until your potatoes have started to brown.
6. While the potatoes are baking, crack the eggs into a large mixing bowl and add in the milk, cottage cheese, salt and pepper. Whisk until combined.
7. Chop the broccoli into very small pieces and add them to the egg mixture along with 1 cup of freshly shredded gouda cheese.
8. Mix until combined and then pour into the pie crust. Add a little more cheese on top if desired.
9. Bake for 45 minutes or until the center is no longer jiggly.
Watch Me Make This Recipe ↓
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Smashed Potato Quiche
Ingredients
- 8 small yukon gold potatoes
- 6 large eggs
- 1 cup milk
- 1 cup chopped broccoli
- 1 cup shredded gouda
- 1/3 cup 2% cottage cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- salt & pepper to taste
- avocado oil spray
- water for boiling potatoes
Instructions
- Preheat oven to 375 degrees.
- Cut the potatoes in half or fourths, place in a large pot and cover with water. Boil for 15 minutes or until fork tender.
- Drain the water and place the potatoes in a greased pie plate.
- Use the bottom of a glass to smash the potatoes. Be sure to smash them against the side of the pan as well to form the walls of your crust.
- Spritz with avocado oil spray and add a dash of salt and pepper. Bake for around 25 minutes or until your potatoes have started to brown.
- While the potatoes are baking, crack the eggs into a large mixing bowl and add in the milk, cottage cheese, salt and pepper. Whisk until combined.
- Chop the broccoli into very small pieces and add them to the egg mixture along with 1 cup of freshly shredded gouda cheese.
- Mix until combined and then pour into the pie crust. Add a little more cheese on top if desired.
- Bake for 45 minutes or until the center is no longer jiggly.
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