potato crusted kale + bell pepper mini quiches.

I love savory egg dishes. I also love recipes that can serve as the starting point for a wide variety of ingredients. This aptly named stir fry, anyone? As someone who lives alone, I often end up with odds and ends of ingredients, and I always have produce that is hanging out in my crisper. As a die hard vegetable lover, I can sometimes get overzealous and purchase more than I can consume at peak freshness. Quiches and frittatas to the rescue! And in my way, I’m lightening up the quiche by replacing the pastry crust with a potato one. Instantly lighter, healthier, and now it’s gluten free… hooray!

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The potato crust is very simple to make, but it is essential that you squeeze out as much moisture as you can prior to adding to the muffin tins, which have been well-coated with cooking spray. This is also incredibly flexible. Don’t like kale? Use spinach! Have asparagus or broccoli to use up? Toss it in! Prefer goat cheese or cheddar to parmesan? Go for it! The possibilities are endless.

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I love using the muffin tins; automatic portion control and it makes them so portable which is great for grabbing on the way to work or school in the morning. These can be served warm, cold, or at room temperature, making them ideal when you’re on the go!

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mini potato-crusted kale + red pepper quiches.

ingredients
1 large russet/baking potato, shredded/grated
1 teaspoon olive oil
nonstick cooking spray
3 whole eggs plus 2 egg whites
scant one cup of nondairy milk
1 ounce parmesan cheese (or any cheese you prefer)
1/2 red bell pepper, seeded and diced
2 cups curly kale, sliced thinly
1/2 teaspoon garlic powder
1/2-3/4 teaspoon sea salt
1/4-1/2 teaspoon black pepper
pinch of crushed red pepper* optional

directions
Preheat the oven to 400 degrees. Using a food processor or large hole box grater, grate a large russet potato that has been washed but not peeled. Add the potatoes to a clean, dry kitchen towel and squeeze as much water/moisture as possible from them. Season with a pinch of sea salt or pepper. Spray 9 cups of a muffin tin well with nonstick cooking spray and add about two spoonfuls of the potatoes to each tin, making sure to have the bottom and 3/4 of the sides of the tin covered with potatoes. Bake for 20 minutes, or until the potatoes are lightly golden brown. Remove from oven and set aside.

While the potatoes are cooking, heat oil in a large skillet over medium high heat. Add the bell pepper and saute for a minute or two and then add the kale. Reduce heat to medium and stir occasionally, until kale has wilted slightly, about 3 minutes. Remove from heat.

Make the custard: In a large bowl, whisk together the eggs, egg whites, milk, cheese, salt, pepper, garlic powder and red pepper, if using. Once the vegetables have cooled slightly, add them and mix well.

Divide the mixture evenly amongst the muffin tins, being careful to not fill over 3/4 of the way (you may have a touch leftover). Bake for 15 minutes or until eggs are set. Let cool for 5 minutes.

Run a kitchen knife around the edges of the cups to pop them out of the tin. Makes 9 quiches.

*Please use organic ingredients wherever possible* 

 

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3 thoughts on “potato crusted kale + bell pepper mini quiches.

  1. These look so delicious and fresh! I will definitely be making these for a fall breakfast! Do they last well, so I could re heat for school mornings?

    1. Hi! Yes, they do! I’ve been eating them for the past few days. I would say to consume them within 4 days of making them, but these are also freezer-friendly, so you could freeze any leftover ones that you don’t think you’ll get to! I hope you try them! 🙂

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