Potato Crusted Veggie Quiche
Cold potato is a great lunch box addition for supporting gut health. It is a good source of resistant starch, which is food for our healthy gut bacteria. This quiche uses thinly sliced potato in place of pastry and works equally well with dairy-free milks.
INGREDIENTS
- 4 large (550g) potatoes, peeled and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon parmesan cheese
- Salt, pepper
- 150g bacon, diced
- 1 small head broccoli, cut into bite-size florets (or sub with a different veggie, chopped or grated).
- 6 eggs
- ¼ cup parmesan cheese (see notes)
- 1 cup milk (dairy or dairy-free)
- 4 spring onions, finely chopped
- 1 large garlic clove, minced
- 1 tomato, thinly sliced, or ½ punnet of cherry tomatoes, halved
INSTRUCTIONS
- Preheat the oven to 200 C
- Add the sliced potato to a large bowl and drizzle with the olive oil, parmesan and season well with salt, pepper. Toss well to coat all the potatoes in olive oil.
- Arrange the potato slices in a large deep pyrex tray or baking dish, overlapping the potato slices as you go, to line the entire dish, including the sides. Fill in any gaps with leftover potato slices.
- Bake the crust for 15 minutes, or until the potatoes are just tender (but not brown). Reduce oven to 180 C.
- Meanwhile, cook bacon in a large fry pan over medium-high heat. When bacon is almost cooked, add broccoli and cook for a further minute, season with a little salt, pepper. When the potato is done, spread the broccoli and bacon evenly over the potato.
- In a large bowl, whisk together eggs, milk, spring onions, cheese, garlic and salt, pepper.
- Slowly pour the egg mixture over the potatoes. Arrange the tomato slices over the top. Bake for 30-35 minutes, or until the eggs are set,
- Allow to cool, then slice and store in the fridge.
NOTES
Dairy-Free: Parmesan cheese is one of the least allergenic dairy foods, due to the aging processes, which helps to partially digest the proteins. However, for a dairy-free version, just omit the cheese.
