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Original video by @feelgoodfoodie — all credit to the creator.

Feel Good Foodie

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.

8Mediterraneanquichegluten-freebrunchpotatoeseggs

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. 1

    Preheat the oven to 400°F and spray a 9-inch pie dish with avocado oil spray.

  2. 2

    Place the potatoes and 1 teaspoon of the salt in a large pot and cover with cold water by 1 inch.

  3. 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. 4

    Drain the potatoes and immediately transfer them to the greased pie dish.

  5. 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. 6

    Bake until golden and crisp, 40 to 45 minutes.

  7. 7

    Scatter the spinach, cherry tomatoes, feta, olives, and shallot over the potato crust, then season with the oregano and garlic powder.

  8. 8

    Whisk together the eggs and milk, pour over the potato crust, and use a spoon to gently toss everything together.

  9. 9

    Return to the oven and bake until the eggs are set, 30 to 35 minutes.

  10. 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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