Smashed Potato Quiche
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!
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Servings: 8
Calories: 230kcal
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.
Notes
Nutrition facts are gathered by scanning food labels and using online calculators. They are accurate to the best of my knowledge. Nutrition facts may vary according to different name brands. I encourage you to calculate them on your own as well.
Nutrition
Calories: 230kcal | Carbohydrates: 27g | Protein: 13g | Fat: 8g | Fiber: 3g | Sugar: 3.3g
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