Name: Potato Crusted Non-Dairy Quiche
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 6 tablespoons extra virgin olive oil (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)

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.

Potato Crusted Non-Dairy Quiche

Prep Time 30

Cook Time 1

Total Time 1 30

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Servings

Ingredients

6 tablespoons extra virgin olive oil 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

Instructions

Preheat oven to 375°F.
Grease a 9-inch pie plate with 2 tablespoons evoo.
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.
Place potato crust in oven for 30 minutes or until golden brown, let cool.
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.
Spread the leeks and spinach over crust. Sprinkle fresh basil over top.
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.
Drizzle with remaining 1 tablespoon evoo and sprinkle with salt and pepper.
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.
Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!