Classic Potato Crusted Quiche

Ingredients:

• 3 medium sized Idaho® Potatoes, baked and divided
• 4 large eggs
• ⅓ cup liquid egg whites
• 1 cup unsweetened cashew milk
• ½ cup half and half
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• ½ teaspoon pepper
• ½ teaspoon salt
• 3 tablespoons flour
• 2 cups broccoli, cooked and chopped
• 4 ounces deli ham, chopped

Directions:

1. Heat oven to 325°F
2. Slice 10 ounces of the baked potato (this was one large). Set aside.
3. Use half of a second baked potato (4 ounces) and shred. Set aside. In a large bowl, mix the eggs, egg whites, milks (any combination works as long as you use 1½ cups), garlic, onion powder, pepper, salt and flour. Whisk until combined.
4. Spray a pie pan with avocado oil spray. Sprinkle the Parmesan cheese on the bottom.
5. Spray the top of the sliced potatoes with avocado oil spray and season with salt and pepper.
6. Top the potatoes with the broccoli and ham and pour over the egg mixture.
7. Top with the pepper jack cheese.
8. Bake for 50-60 minutes, or until set in the middle.
9.  Let cool 15 minutes before slicing.

Chef's notes:

• Save yourself time by baking your potatoes ahead of time.  I routinely bake potatoes to use later in the week.  Did you know that if you cook and cool potatoes, even if reheated, it has nearly a 40 percent lower glycemic impact?!  Amazing!

• How you make your potatoes is up to you.  Bake in a microwave on the baked potato setting.  Simply press the baked potato button however many potatoes you are baking.  If you don’t have a baked potato button, bake 5 minutes for one potato, 8 minutes for two and 11 for three or more. Air fry at 400°F for 20-30 minutes, depending on how big your potatoes are, or simply bake in an oven at 400°F for 45-60 minutes.