Original video by @feelgoodfoodie — all credit to the creator.
Mashed Potato Crust Quiche
A golden, crisp potato crust replaces pie dough in this Mediterranean-inspired egg bake loaded with spinach, cherry tomatoes, feta, and kalamata olives. It's naturally gluten-free and perfect for feeding a crowd at brunch.
Ingredients
- —avocado oil spray · for greasing the pie dish
- 1 1/2 poundyukon potatoes
- 2 tablespoonsavocado oil
- 1 1/2 teaspoonssalt · divided
- 1/2 teaspoonblack pepper
- 2 cupsbaby spinach · roughly chopped
- 1/2 cupcherry tomatoes · halved
- 1/2 cupfeta cheese · crumbled
- 1/4 cupkalamata olives · pitted and sliced
- 1shallot · sliced
- 1 teaspoonoregano
- 1/2 teaspoongarlic powder
- 6eggs
- 1/2 cupmilk
Steps
- 1
Preheat the oven to 400°F and spray a 9-inch pie dish with avocado oil spray.
- 2
Place the potatoes and 1 teaspoon of the salt in a large pot and cover with cold water by 1 inch.
- 3
Set the pot over medium-high heat and bring to a boil. Once boiling, cook for 10 to 12 minutes, or until the potatoes are fork tender.
- 4
Drain the potatoes and immediately transfer them to the greased pie dish.
- 5
Press the potatoes along the bottom and up the edges of the pie dish. Drizzle with the avocado oil and season with the remaining 1/2 teaspoon salt and the black pepper.
- 6
Bake until golden and crisp, 40 to 45 minutes.
- 7
Scatter the spinach, cherry tomatoes, feta, olives, and shallot over the potato crust, then season with the oregano and garlic powder.
- 8
Whisk together the eggs and milk, pour over the potato crust, and use a spoon to gently toss everything together.
- 9
Return to the oven and bake until the eggs are set, 30 to 35 minutes.
- 10
Let cool for a few minutes, then slice into 8 pieces and serve.
Creator's notes
Swap in different fillings, veggies, and spices as you like — this is a great way to use up leftover scraps the morning after a holiday. The avocado oil spray and avocado oil keep the potatoes from sticking to the pie plate and give the crust its browning.
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