Potato Crusted Non-Dairy Quiche - Jamie Geller

Potato Crusted Non-Dairy Quiche

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Potato Crusted Non-Dairy Quiche

This quiche is made non-dairy without any cheese, it is best with canned coconut milk because of the high-fat content, but any milk will do. The leeks and spinach add flavor, nutrition, and texture in place of cheese and the tomato top takes it to another level. 

Variation: make this quiche with shredded potatoes for more of a latke or kugel like consistency, which can be made even easier by using store-bought hashbrowns. Simply mix 1½ pounds shredded potatoes with 2 tablespoons evoo, salt and pepper, and press into pan.  Bake for 30 minutes before adding quiche filling and baking again.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings

Ingredients

  • 6 tablespoons extra virgin olive oil, such as Colavita, divided
  • 2 large Russet potatoes, sliced
  • 1½ teaspoon kosher salt
  • Freshly cracked black pepper
  • 1 leek, cleaned and chopped
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • ¼ cup fresh basil, chopped
  •  6 large eggs
  • 1 and 1/4 cups almond milk or coconut milk10 ounces cherry tomatoes, halved
  • Fresh basil, to garnish

Preparation

Preheat oven to 375°F.

  1. Grease a 9-inch pie plate with 2 tablespoons evoo.
  2. Layer sliced potatoes all around bottom of pan and up the sides.  Sprinkle with 1 teaspoon salt and pepper. Brush another 2 tablespoons evoo over top.
  3. Place potato crust in oven for 30 minutes or until golden brown, let cool.
  4. Meanwhile, heat a sauté pan over medium-high heat with 1 tablespoon evoo. Add leeks and sauté until soft. Add spinach and cook another minute. Sprinkle with remaining ½ teaspoon salt and pepper to taste.
  5. Spread the leeks and spinach over crust. Sprinkle fresh basil over top.
  6. In a large bowl beat together eggs, coconut milk, salt, and pepper. Beat for about 1 minute, then pour over the vegetables. Top with cherry tomato halves, cut face up.
  7. Drizzle with remaining 1 tablespoon evoo and sprinkle with salt and pepper.
  8. Bake at 375°F for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.
  9. Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!