Classic Potato Crusted Quiche

Classic Potato Crusted Quiche

Biz Velatini
Food Blogger
My Bizzy Kitchen

Yield: 4 servings
Calories: 413
Sodium: 907 miligrams
Fat: 19 grams
Carbs: 38 grams
Protein: 25 grams
Cholesterol: 233 miligrams



  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: