All hail the lovely potato.
Liz Levine, a dietician and health-conscious chef, skipped the traditional pastry quiche crust and went for something more exciting—a hash brown crust.
“Quiche is a great make-ahead dish,” Liz says.
(Jotting that down for the next time we host brunch.)
“This hash brown crust adds a layer to your quiche you didn’t know you needed while having fewer calories than the traditional shortcrust pastry.” Not to mention, potatoes are rich in vitamin C and potassium.
The egg filling calls for five different veggies that provide important nutrients like B vitamins, iron, vitamin C, magnesium, fiber, potassium, and antioxidants.
But what’s great about this quiche (and quiche in general) is that you can add pretty much any veggies you like—bell peppers, artichokes, sun-dried tomatoes, asparagus, etc. Just make sure you keep the total amount of veggies about the same and sauté them before baking, so your beautiful brunch dish doesn’t get soggy.
Okay, enough chit-chat. Get the recipe below.
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