Cast Iron Quiche w/ potato "crust". Place potatoes in large fine-mesh sieve. With hands, squeeze out as much liquid as possible. Use thin spatula to release sides of crust from pan, then cut into wedges to.

Packed with veggies and protein, it's easy to make and great for meal prepping! I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the. Make potatoes as directed on box.

Surprisingly this is a simple recipe just like the additional ones. I think the hardest allowance is to locate the best ingredients hence you can enjoy the tasty Cast Iron Quiche w/ potato "crust" for your lunch with your connections or family. You can have Cast Iron Quiche w/ potato "crust" using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cast Iron Quiche w/ potato "crust"

You need 3 lb of YukonGold potato.
It's 1 of large Onion.
You need 3 of small Zucchini.
It's 3 of medium Roma Tomato.
Prepare 1 tsp of Rosemary.
You need 1 tsp of Tyme.
It's 1 pinch of Salt & Pepper.
Prepare 1 of Young Living Oregano Essential Oil?.

Divide potato mixture evenly among muffin cups, pressing in bottom and up side of each cup to form crust. Try a variation on this delicious quiche by substituting your favorite fillings, such as ham and cheddar cheese. Make a cheesy vegetable quiche with a crust of mashed potatoes for extra heartiness. A great makeover quiche with loads of flavor but not the calories!

Cast Iron Quiche w/ potato "crust" step by step

Preheat Oven to 425°F.
Heat large cast iron skillet or enameled pan on Med-High Heat..
Add sunflower oil to coat the bottom of the pan. Once the pan his heated add the shredded potato and cook until they start to brown. Turn off stove. Push the potatoes into the bottom and sides of the pan to create the ?crust? for the quiche filling. Work to ensure there are no thin spots..
Dice your veggies and set aside..
In a separate mixing bowl beat 1 ½ dozen eggs with herbs adding I the drop of oregano oil at this time. Pour the egg/herb mixture into your potato crust and then sprinkle your veggies evenly on top of the mixture. Salt and peppa to your taste..
Bake in oven for 35-40 mins or until set. Your quiche should be firm when you place your hand flat on the middle of it when done..
Cut into triangles (like a pizza). Serve with hot sauce, salsa, ketchup or by itself..

This quiche is super creamy and cheesy, but the kale keeps it from being too indulgent. Melting half the cheese over the potatoes helps the slices hold their shape, and makes for an extra delicious crust. Onion quiche in a potato crust. (Photo, Erik Putz.) We first came up with this idea for a friend who loves quiche but is allergic to gluten, and it's PLACE grated potato in a clean tea towel and squeeze out as much liquid as you can. Shred potatoes, press, and bake in a pie tin, for a low-fat crust. Directions for: Mushroom And Spinach Quiche In A Potato Crust.

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