Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep, Vegetarian

Passing 2017 with a Potato Thyme Quiche


Have to close out 2017 with a bang, right? This Thyme Potato Crust Quiche was a winner. Remember my sweet potato crust quiche? Here’s a take on that. I love breakfast potatoes and hash browns for brunch. I’m not sure what it is about the starchy side, but I associate seasoned potatoes with breakfast. I made a potato crust for this eggy dish and added thyme to complement the sharpness of the parmesan and give flavor to the potatoes. For a quiche, it’s really filling from the potatoes, and adding a dash of hot sauce (or ketchup) does juuuust the trick.

Ingredients (serves 4).

  • 1 medium russet potato
  • Cooking spray
  • 1 t minced garlic
  • 1/4 onion, sliced into half moons
  • 2 c baby spinach
  • 5 eggs
  • 1/4 c egg whites
  • 1 c unsweetened almond milk
  • 1/4 t dried thyme plus extra
  • 1/4 c freshly shredded parmesan
  •  Salt/pepper


For the Crust:

  1. Preheat the oven to 350°F and grease a pie pan.
  2. Wash, peel and then slice potatoes using a knife (what I used) or a mandoline if available. (The mandoline speeds up the process and gives consistently thick and even slices.)
  3. Coat a pie dish with cooking spray. Then fill the bottom of the dish with 1-2 layers of sweet potato rounds so they fully cover the bottom of the pan.
  4. Cut some of the sweet potato slices in half for a half-moon/circle shape to fill the edges of the pie pan to form a crust. Place round side facing up with the flat side facing down against the bottom of the pan.
  5. Once the entire dish is filled, coat potato rounds one more time with cooking spray. Sprinkle with freshly ground black pepper (optional).
  6. Bake crust for 15 min.

Note: I didn’t use all the potato slices so I saved the leftovers for a a single serving of a breakfast hash.

For the Quiche:

  1. Increase oven temperature to 425° F.
  2. Coat a frying pan or skillet with cooking oil. Heat over medium heat and add garlic, thyme and onions. Sauté until just barely brown, adding small amounts of water as needed. Fold in spinach and heat until sautéed and wilted. Remove from heat.
  3. Whisk together eggs and milk until smooth. Pour egg mixture over pre-baked sweet potato crust.
  4. Top eggs and crust with sautéed greens until evenly coated. Sprinkle with extra thyme and shredded parmesan on top.
  5. Bake for 20-30 min or until quiche is firm and cooked through and cheese begins to brown.
  6. Allow the quiche to cool 5 min before serving to help solidify. Season with salt and pepper to taste.
  7. Enjoy!

Adapted from my Sweet Potato Crust Quiche.

Nutrition for 1/4 of quiche.
168 calories  •  8.3 g fat (45%)  •  10 g carbs (24%)  •  12.8 g protein (31%)  •  1 g fiber  •  0.9 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.





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