Goat Cheese quiche with potato crust. This cheese and veggie pac

Goat Cheese quiche with potato crust. This cheese and veggie packed quiche can be made for breakfast, brunch or even dinner. It has a crispy potato crust instead of pie crust. And it is loaded with fresh vegetables! Ingredients: 1-2 large Russet Potatoes, thinly sliced 3 Tbsp. Oil, such as avocado oil, divided 1 onion, chopped 1 C. Spinach, chopped Salt and pepper 2 Garlic cloves, minced 1 Zucchini, chopped Handful of Asparagus, cut into small pieces 6 eggs 6 oz Goat cheese 1/2 C. Parmesan cheese, shredded 1/2 C. Milk 1/2 tsp. Oregano Method: Preheat oven to 375 degrees F. Toss the sliced potatoes into a bowl with 2 Tablespoons of oil and some salt and pepper to taste. Taking one slice of potato at a time, start lining the edges of a pie pan, making sure the potatoes are slightly over lapping each other. Once the edge of the pan is lined, start laying the potatoes on the bottom of the pie dish, starting on the outside edge and working your way in, again making sure to overlap the potatoes slightly. Once done, place the potatoes in the oven for 20-25 minutes. While the potato crust is in the oven, heat the remaining 1 Tablespoon of oil in a skillet. Add the zucchini, onion, asparagus. Sauté veggies for 6-7 minutes or until they just start to become tender. Stir in the garlic and cook 1-2 more minutes. Remove from heat and stir in spinach, salt, pepper and oregano. In a large bowl, combine the eggs, salt, pepper and milk together. Whisk until combined. Stir in goat cheese. When the potato crust in done, pour the sautéed veggies into pie pan and spread them out evenly. Top with the egg and goat cheese mixture. Sprinkle on the shredded Parmesan cheese. Place in the oven for 30-40 minutes or until the eggs are set and cooked. Let cool slightly before enjoying!

Unbalanced

% Daily Values based on a 2,000 calorie diet