Welcome Spring with a Potato Crust Quiche
Spring-time brunch parties and gatherings should always have at least one quiche. I've made my fair share of quiche recipes for baby showers, Sunday morning friend gatherings, wedding showers, and just the average weekend breakfast. It's a staple for those types of parties. After making quiche more than a few times, I've decided that it's best to go crust-less, or in this case, make a simple crust. Also, don't be ashamed to buy a pre-made crust. It saves time and tastes great.
With a simple crust like this potato crust, you're cutting your prep-time in half or more and don't have to worry about making perfectly flaky pie crust. Plus you're saving calories by cutting out all of the butter from the average pie crust recipe. Potato crusts are easy and they add a nice crunch to every bite of your quiche. This recipe calls for broccoli, ham, and cheddar but feel free to substitute away, using your favorite green vegetable, meat, and cheese. You could also go meatless and add in an extra veggie or two. This is really a recipe with endless opportunities for creativity. Make up your own version and spoil those coming to your home for brunch this spring!
Potato Crust Quiche
2 medium sized Russet or Yukon Gold potatoes (about 2 lbs), shredded
6 large eggs
2 tablespoons all-purpose flour
1 tablespoon canola oil or extra-virgin olive oil
1/4 teaspoon salt
2 cups finely chopped broccoli florets/ or kale/or spinach
1 cup shredded extra-sharp Cheddar cheese
3/4 cup finely diced smoked ham (optional)
3/4 cup reduced-fat sour cream or Greek yogurt
1/4 cup minced fresh chives
1/8 teaspoon freshly ground pepper
Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
Toss shredded potatoes with 1 egg, flour, oil, and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
Fill the crust with broccoli, cheese, and ham. Whisk the remaining eggs, sour cream, chives, and pepper in a medium bowl. Place the pan on the baking sheet lined with foil and pour the egg mixture over the filling.
Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides, and cut the quiche into wedges.