What Robin Eats

"A Strong Body Equals a Healthy Mind."

The perfect potato crusted quiche

2 Comments

This egg white quiche with a yukon potato crust was almost too pretty to eat… almost. 😉🥔🍳

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I can proudly say that my first attempt at a quiche was a success! I’ve always been intimidated by making crusts, that’s why you’ve yet to see a pie of any sort here (even though I’ve been wanting to make a pot pie 😬). To avoid traditional crust I used thinly sliced yukon potatoes. After baking the potatoes were crisp to perfection! This quiche is filled with veggies, @chinovalleyranchers egg whites, almond cream cheese, and uncured turkey bacon. 👩🏻‍🍳✨🥘

Ingredients:

  • 2 medium yukon gold potatoes, cut into thin slices
  • 2 slices uncured turkey bacon, diced into bite size pieces
  • 2 cups raw broccoli
  • 1 cup diced cucumber
  • 1/2 cup raw yellow onion
  • 2 cups spinach
  • 1/4 cup Ripple unsweetened original (or another type of milk)
  • 2 tablespoons almond cream cheese (or regular cream cheese if not dairy free)
  • 6 egg whites
  • 1/4 teaspoon sea salt
  • ground pepper to taste

Instructions:

  • Preheat over to 375 degrees F.
  • Spray a 9 inch pie pan with nonstick cooking spray. Add thin potato slices all around the base and sides. Spray the potatoes with additional cooking spray and bake for 20 minutes.
  • While the potato crust is baking, cook the turkey bacon, and transfer to a separate plate. Sauté the onions, broccoli, and cucumber in the same pan. Once the onions are golden brown, add spinach and cook until wilted. Mix in almond cream cheese, cooked/diced turkey bacon, and combine completely.
  • In a medium bowl whisk together egg whites, spices, and Ripple. Add veggie mixture over the potato crust, spreading evenly throughout the pan. Then add egg mixture over the top.
  • Bake for 35-40 minutes or until the top become golden brown.
  • Remove from heat and allow to cool for 10 minutes before cutting into 6-8 slices. Top with hot sauce and enjoy!

Hope you all have a lovely Thursday! I’m currently bundled up in a blanket with Aero because it’s finally cold here in LA. Cheers~😅❄️☕️

Author: Robin Plotnik

Robin Plotnik is a certified nutritionist and personal trainer who has a passion for a healthy lifestyle. She has worked in gyms from San Diego to New York City and now works with clients all over the country via her website, www.WhatRobinEats.com. Robin worked as a fashion model, modeling lookbooks, editorials, and runway for over 10 years. When she’s not writing nutrition plans for her clients or creating recipes in the kitchen, you can find her with her baby girl Poppy, her husband Joel, and hairless cat Aero. Robin believes that a strong body equals a healthy mind and hopes to encourage everyone to live a more balanced life.

2 thoughts on “The perfect potato crusted quiche

  1. This looks delicious! Thanks for sharing😊

  2. Pingback: I Like Eggs | What Robin Eats

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