This simple breakfast quiche uses a spiralized potato crust for a gluten-free, filling, and healthy breakfast dish that’s easy to serve to a crowd.
Spring Breakfast Frittata with Potatoes and Asparagus
Whenever I have guests over for breakfast or brunch, I usually make some variety of this quiche, using spiralized crusts. The spiralized crusts are great for gluten-free eaters, but also just a healthy and veggie packed way to serve breakfast.
You can use a starchy white potato like here in this quiche for a savory and salty crust or you can use a sweet potato for a bit sweeter and more colorful of a crust.
Once you’ve built the crust, the fillings are up to you! Since we’re in the midst of springtime, I wanted to encourage you to use up those spring veggies! Asparagus cooks perfectly in quiches, baking to fork tenderness and having an earthy flavor that complements the eggs and fluffy goat cheese.
New potatoes are also a spring vegetable! I love new potatoes because they make the perfect petite slices for these crusts. Switch up the ingredients if you don’t love asparagus, just keep the other proportions the same!