Recipe of the Month: January

Goat Cheese & Spinach Potato Crust Quiche

This creamy, grain-free quiche is packed full of veggies and flavor. Savory goat cheese and chives make this a perfect brunch entrée, and when paired with a salad it becomes a complete meal!


 

 

 

What you’ll need:

  • 2 medium russet potatoes
  • 1⁄8 cup plus 3 tablespoons extra-virgin olive oil
  • Sea salt
  • 4 large eggs plus 2 eggs separated, yolks from whites
  • 1 cup unsweetened almond milk
  • 3⁄4 cup fine diced fresh chives or green onions
  • 1⁄2 teaspoon nutmeg
  • 1 (8-ounce) package frozen spinach, thawed
  • 1 (8-ounce) package goat cheese

Directions:

Preheat the oven to 450º F.Peel and slice the potatoes lengthwise into thin ovals (use a mandolin on medium thickness if you have one).

Toss the potatoes with 3 tablespoons olive oil and season with salt, then arrange in a single layer on two baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes.

Grease a 9-inch pie plate and line the edges with overlapping potato slices so they stick out just above the rim, making a crust; line the bottom with the remaining slices, overlapping to cover the entire bottom of the pie plate. Reduce the oven temperature to 350º

Beat the egg whites using a hand mixer on low speed, or hand whisk, until the peaks stand straight up when the beaters are lifted from the mixture.

In a large bowl, whisk the four whole eggs and two egg yolks, 1/8 cup of olive oil, almond milk, chives or green onions, nutmeg, and 1/2 teaspoon salt.

Squeeze the water from the spinach and stir into the egg mixture. Fold in the egg whites until well combined.

Pour the egg mixture into the potato-lined pie plate.

Use a teaspoon to scoop the goat cheese and drop dollops on top of the quiche in a circular pattern moving from the outside of the pie to the inside.

Bake the quiche until just set in the center, 40-50 minutes.

Let cool at least 15-20 minutes before slicing. Enjoy!

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