Potato Crusted Quiche

Crispy shredded potatoes, reminiscent of hash browns, encase the outer edges of 24 Carrot Life’s satisfyingly low-carb and veggie-packed quiche. For an extra protein boost, throw in your favorite meat — like slices of chicken, ham or bacon. This hassle-free recipe uses only one skillet so that you can spend less time washing dishes and more time with friends and family!

Ingredients for servings

    Potato Crusted Quiche

  • 1.5 cup potatoes 2 medium , peeled and shredded

  • tablespoon olive oil

  • 1 small onion chopped

  • 1 cup halved cherry tomatoes

  • 2 cup baby kale, spinach and Swiss chard

  • 1 cup shredded cheddar cheese

  • 0.5 teaspoon salt

  • 0.5 teaspoon pepper

  • 6 large egg


  • Preheat the oven to 400°F.

  • Coat an 8-inch cast-iron skillet with cooking spray, and set aside.

  • Pat the shredded potatoes with a paper towel to remove some of the moisture. Line the potatoes along the bottom and sides of the greased skillet, pressing down slightly. Coat the top with more cooking spray.

  • Bake for 15 minutes, until the edges turn light brown.

  • Meanwhile, heat the olive oil in a pan set over medium heat. Add the onions, and cook until translucent. Then add the tomatoes and mixed greens, and cook for a minute or two until the greens reduce.

  • Transfer the cooked vegetables to a large bowl, and add the cheddar cheese, salt, pepper and eggs. Stir to combine.

  • Reduce oven to 350°F.

  • Pour the egg mixture over the potato crust. Bake for 30–35 minutes, or until eggs are set.

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