Potato-Crust Quiche

Monday, February 13, 2017

Where are my potato lovers?? This "brunch worthy" recipe is a definite crowd pleaser. Coming in at about 100 calories per slice (if you cut the quiche in eighths), it leaves plenty of room on your plate for other deliciousness! Bring it to your next brunch and it'll be the talk of the day. If you want to make more than 8 slices, just double the recipe, put it in a casserole dish and BOOM, you have yourself potato-crust casserole to serve a party :)

Discovering Simply Potatoes shredded hash brown potatoes was a game changer for me. With frozen, pre-shredded hash brown potatoes I found that I would use so much oil in order to not burn them when cooking in a pan! These Simply Potatoes are refrigerated, not frozen, cook 2x as fast and use half the oil to cook! They are usually near the breakfast meats in most grocery stores. If you can't find them, just ask! Did you know that if enough people (I think 3-4) ask the manager of a grocery store for a specific product, they will order it for you and you can have it the next week?? Spread the potato love, people! 

Potatoes, post bake *heart eyes*. Notice that there are some gaps in the bottom--that's okay! The eggs will fill that right in hold it all together. 
I love making this recipe on Sunday's as part of my meal prep, so I have have a quick meal that I just need to pop in the microwave! So much easier than dirtying a pan to make some eggs and ham. No one like doing dishes in the morning, am I right?? I like to eat a large breakfast (at least 300cals) so I usually pair this with something sweet, like Cream of Wheat (with Vanilla whey and cinnamon) or an english muffin with red raspberry preserves. I have a really hard time choosing between a savory and sweet breakfast, so I just have both lol :)

I buy about 1lb of ham steak (the recipe calls for about 1/3 of that), and cook it all at once, using on the ham I need for the recipe and saving the rest for a quick snack or "throw in" for lunch and dinners! I like using "chunks" of ham rather than slices in my quiches and ham steaks are nice and thick. They are also less watery and won't make your quiche "runny"!

Alright, alright lets get to the recipe Chelsea, you're getting carried away with potatoes and meal prep...

Prep time: 20 mins
Cook time: 40 mins

Macros per serving:
10g Carbs, 2g Fat, 10.3g Protein
Macros will vary depending on the ingredients you use

10 oz shredded potatoes (fresh, not frozen)
1.5 Tbsp olive oil
Salt and pepper to taste
1/2 cup asparagus, cut into 1 in spears
1/2 cup sliced baby bella mushrooms
1/2 small onion
5 oz ham steak
2 eggs
1/2 cup egg whites
3/4 cup 1% milk
1/2 cup RF shredded cheddar cheese

  1. Pre-heat oven to 425F. Press shredded potatoes into pie pan. Don't forget to create a "crust" around the edges! Brush potatoes with olive oil, top with salt and pepper to taste. Bake for 15-20 minutes, or until the potatoes have browned.
  2. While potatoes bake, slice the asparagus and onion and combine with mushrooms. Heat a pan with olive oil, and saute veggies until asparagus is soft but not limp; about 5-8 minutes. Set aside.
  3. Cook ham in pan until warm throughout and browned on either side. Dice into 1/2 inch cubes and set aside.
  4. In a medium bowl, whisk eggs, egg whites and milk.
  5. By now, the potatoes should be done. Reduce oven temperature to 375F.
  6. Layer 1/2cup of shredded cheese on top of potatoes, followed by the veggies and then ham. Pour egg/milk mixture over top. It's normal for the eggs to not cover all of the fillings :) Season with salt and pepper to taste. 
  7. Bake at 375F for 30-40 minutes, or until the eggs are cooked through. Stick a knife in the middle of the quiche to check (if it comes out clean, then its all cooked!



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