This gluten-free quiche uses thinly sliced potatoes as a crust and is packed with summer flavor like zucchini noodles, tomatoes, and basil.
Food waste is a huge problem when you’re a food blogger. If you don’t time your “cooking days” right, you could be left with a lot of leftovers (or worse, food that doesn’t keep well.)
When I’m batch cooking, there are a few ways I share the food I make so that there’s minimal waste.
First, I save leftovers (if possible) in the freezer. For example, if I make a recipe with meatballs, I’ll freeze the leftover meatballs! Second, I give them away — bring them over to a friend’s house, give them to our doormen, or share with a neighbor. And lastly, I’ll eat them – maybe I only make one portion and I’ll have it for lunch, a snack, or repurpose it into another meal.
Take this recipe for example – I made it on a Friday afternoon, after I already had lunch. So, I wasn’t going to eat it. But, I knew it would save well in the refrigerator or freezer. Thus, I saved half of it in the freezer and put the other half in the refrigerator, so Lu, Luca and I could enjoy on Saturday morning!
And it was a big hit with our family – Luca had it as lunch, actually, and Lu and I had it for breakfast. It seems fancy, because of the potato crust, but it’s actually super, super easy to make.
The key to packing in the most veggies into this quiche is to use a smaller sized zucchini (one that’s no more than 2″ in diameter), so that your “chip slices” (round slices made with your spiralizer) mix easily into the egg mixture.
The cheese is totally optional, always – it just adds some more flavor! Cheese always feels brunch-y to me!
Nutritional Information & Recipe
Potato Crust Zucchini Quiche
- Cooking spray
- 1 medium russet potato very thinly sliced, preferably with a mandolin
- 1/4 teaspoon garlic powder
- salt and pepper
- 6 large eggs
- 1/3 cup unsweetened plain almond milk
- ½ cup mozzarella cheese optional
- 1 basil chiffonade 4 basil leaves
- 1 small zucchini ideally no more than 2” in diameter
- 1/2 cup grape tomatoes halved
- Preheat the oven to 350 degrees. Grease a 9-inch pie plate with cooking spray. Arrange the potato slices in an overlapping pattern so they cover the bottom and sides of the prepapred pie plate. It’s okay if pieces extend above the side of the pan, because they shrink as the cook in the oven. Spray the potatoes with cooking spray and season with garlic powder, salt and pepper.
- Bake the potato crust for 20 minutes, until tender. Let cool for 5 minutes.
- Slice the zucchini halfway through lengthwise, careful not to pierce through the center, and then spiralizer on Blade A to create chip slices (you could also do this with a mandolin.)
- While potato crust bakes, in a medium bowl, whisk together the eggs, almond milk, cheese (if using), basil, and season with salt and pepper. Add in the zucchini slices.
- Once potato crust has cooked to tender, pour the egg and zucchini mixture over the crust and then place the tomatoes over the top, scattering evenly. Bake for 30 to 35 minutes, unit he eggs puff up and are set in the center. Remove the quiche from the oven and let cool for 5 minutes before slicing. Serve hot.