Brunch

Quiche with Potato Quinoa Crust is for Dinner.

Quiche with Potato Quinoa Crust takes 20 minutes to prepare.

Quiche with Potato Quinoa Crust takes 60 minutes to cook.

Quiche with Potato Quinoa Crust makes 6 servings.

The ingredients for Quiche with Potato Quinoa Crust are:

Crust:
tsp olive oil
2 cups shredded potatoes (about 1 lb) - squeeze dry!
1/2 cup cooked quinoa (can replace with rice or 1/4 cup flour or breadcrumbs)
1/2 to 1 tsp garlic powder, onion powder, and dried basil
1/2 tsp salt
1 egg

Filling:
2 cups chopped kale- put in boiling water for 3 minutes and drained to create about 1/2 cup kale - squeeze dry
1/2 cup chopped peppers
2 chopped breakfast chicken sausages
4 eggs
1/2 cup milk
1/4 cup fat free sour cream
1 cup shredded cheddar cheese
1/4 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 tsp: garlic powder, onion powder
1 tsp dried herbs of choice (basil, oregano, parsley etc)
pinch of salt and pepper

Here is how you make Quiche with Potato Quinoa Crust:

-Preheat oven to 400.-Mix all crust ingredients except oil in bowl.-Oil pie pan and press crust ingredients into pan.-Bake for 30 minutes, dabbing top with oil 1/2 way through. Take out when firm and edges beginning to crisp up and brown. Cool.-Turn oven down to 350.-Meanwhile make filling.-Whisk eggs and add cheese and chopped veggies and sausages. -Mix in garlic, onion, herbs, salt and pepper.-Pour into cooled crust.-Bake at 350 for 30-40 minutes or until the edges are set but the quiche still jiggles a little in the center.-Cool for at least 20 minutes.Serving Size:?Makes 8 slices (8 servings as a side or 4 servings as a main dish)

The nutritional information for Quiche with Potato Quinoa Crust is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 236.5

• Total Fat: 10.5 g
• Cholesterol: 33.2 mg
• Sodium: 312.5 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 3.3 g
• Protein: 13.2 g

The dietary needs meet for Quiche with Potato Quinoa Crust is Gluten Free