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!
Spring Breakfast Quiche with Potatoes and Asparagus
- 2 new potatoes
- salt and pepper
- 1 tablespoon extra virgin olive oil
- ½ pound asparagus tough ends snapped off and the rest sliced into 1” diagonally slices
- 2 garlic cloves minced
- 8 large eggs
- ¼ cup crumbled goat cheese
- Preheat the oven to 350 degrees. Grease a 9 inch pie plate or 10” skillet with cooking spray.
- Slice the potatoes halfway through lengthwise, careful not to pierce through the center. Spiralize the potatoes with Blade A.
- Arrange the potato slices in an overlapping pattern so they cover the bottom and sides of the prepared pie plate; slice the potatoes in half as needed. Spray the potatoes with more cooking spray and season lightly with salt and pepper.
- Bake the potato crust for 20 minutes, until tender. Let cool for 5 minutes. Keep the oven on.
- While the potatoes are baking in the oven, heat the olive oil in a large skillet. Once oil is shimmering, add the asparagus and garlic, season with salt and pepper, and cook asparagus until bright green and almost fork tender, 5-7 minutes.
- In a medium bowl, whisk together the eggs and season with pepper.
- Spread the cooked asparagus on the bottom of the pan, over the potatoes. Pour over the egg mixture and then sprinkle with goat cheese, pressing the goat cheese into the eggs. Bake for 30 minutes, until the 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.