Spring is in the air and we are so excited for you to serve this CarbSmart™ Potato Quiche this season. This tasty breakfast quiche is the perfect blend of custardy eggs, sweet cherry tomatoes, spicy sausage, and crispy potato crust made with CarbSmart™ potatoes from Green Giant™ Fresh.
Our team got creative in the kitchen and came up with this unique spin on quiche by using grated CarbSmart™ potatoes for the crust. Why CarbSmart potatoes? Well, these potatoes have less than half the carbs of rice or pasta, and potatoes provide many necessary and beneficial vitamins. In fact, CarbSmart™ potatoes provide 40% of the daily recommended value of vitamin C and offer 30% less carbs than a medium banana! So not only are you eating more veggies than a typical quiche, but you're also saving some carbs along the way. Whether you choose to enjoy CarbSmart™ potatoes baked, mashed, boiled or grilled – these potatoes are Carbs Well Spent™.
Now, we know that quiche can be tricky sometimes and since we are using potatoes as the crust, here are a few tips to keep in mind along the way:
- Crust: Make sure you squeeze as much moisture as possible from the grated potatoes. This will help to ensure that the quiche doesn't become watery.
- Custard: The trickiest piece of the quiche puzzle! Since the size of eggs and oven temps can vary, we recommend following the measurements in the directions exactly. A widely suggested ratio is typically 1 egg to 1/2 cup of dairy however, we prefer using the following method for this recipe:
- Add 3 eggs to a large measuring cup and whisk
- Add heavy cream to the measuring cup until the mixture reaches 1 1/2 cups measurement
- Cook Time: If the center of your quiche is still uncooked, cover the edges with foil and continue to bake in 10 minute increments until the center is set. Make sure you allow the quiche to fully cool before cutting into it and serving.
- Protein: We used a hot Italian sausage in this recipe but feel free to mix it up with cooked bacon, breakfast sausage, or even a vegetarian sausage.
Try these other recipes using CarbSmart™ Potatoes: Caldo Verde Soup, Potato Lasagna, Roasted Honey Mustard Chicken & Potatoes. If you make this recipe, please share with us on social media and tag our friends at Green Giant™ Fresh!
- 3 cups CarbSmart™ potatoes, shredded
- 3 Tbsp butter, melted
- 3 eggs, beaten (in a large measuring cup)
- 1/2 cup or 3 1/2 oz hot Italian sausage, casings removed
- 1/4 cup onion, diced
- 1 1/2 cups heavy cream (see tips).
- fresh basil leaves, torn from stems
- cherry tomatoes, sliced in half
- 1/2 cup shredded provolone cheese
- salt and pepper
- Preheat oven to 375F.
- Line a large bowl with cheese cloth (or use a dish cloth). Add shredded potatoes to the lined bowl and squeeze moisture from potatoes by twisting and squeezing the cloth. Dump the water squeezed from the potatoes and add the potatoes back to the same bowl. Set aside.
- Add melted butter and salt to potatoes and mix to combine. Spray a pie pan with cooking spray then use your hands to form the base of the quiche by spreading the shredded potatoes around the bottom and up the sides of the pan (to mimic a traditional pie crust). Spray again with cooking spray and bake uncovered for 30 minutes. Remove from the oven and set aside.
- While the potato crust bakes, melt butter in a pan over medium heat and cook onions until translucent. Add garlic and turn off the heat. Stir constantly to avoid burning the garlic (about 2-3 minutes). Remove onion and garlic mixture and set aside.
- Wipe the pan with a paper towel. Add crumbled hot Italian sausage to the pan and cook, breaking apart any large clumps, until heated through and no pink color remains. Drain cooked sausage with a colander or set on a paper towel lined plate to remove excess fat drippings.
- Add 3 eggs to a large measuring cup and whisk. To same same measuring cup, add heavy cream until the mixture reaches 1 1/2 cups measurement.
- Pour the egg mixture into a large bowl and add basil leaves, onions, cheese, and cooked sausage. Lightly mix.
- Add prepared potato pie crust pan to a large baking sheet before adding filling ingredients.
- Pour egg mixture into the potato crust. Place sliced cherry tomatoes onto the surface cut-side down.
- Bake for 45 minutes until the top is golden brown and the filling is set. TIP: If the top begins to brown too much but the filling is still soft, lightly cover the edges of the quiche with foil and continue to bake until the center is set.
- Remove from the oven and let the quiche rest for 15 minutes before slicing. Enjoy!
6 servings | Calories 417 | Total Fat 28g | Saturated Fat 18g | Monounsaturated Fat 3g | Polyunsaturated Fat 1g | Cholesterol 208 mg | Sodium 301 mg | Potassium 375 mg | Total Carbohydrate 8g | Dietary Fiber 3g | Sugars 1g | Protein 10g | Vitamin A 17% | Vitamin C 25% | Calcium 11% | Iron 7%
Comments