It Doesn’t Have to Be This Way: The Story of the World’s Best Breakfast Quiche

This week, I learn that you don’t have to use pastry crust if you want a great quiche.

You can use potatoes!

If you grate a potato into the bottom of your pie dish and load up the veggies and egg mixture–letting it rest in the fridge overnight–you’ll find you have a savory “crust” when it emerges from the oven an hour later.

You grate one potato into a pie dish.

Potato Crust

Add sauteed onion and sweet peppers (or any vegetables you want!).  Spread this on top of your potato crust. 

Whisk 2 eggs, 2 egg whites, 1/2 cup milk, a tablespoon hot sauce, salt and pepper, and pour over the veggies.

Store in fridge at least 8 hours.  Bake at 350 degrees for one hour (or until firm).

Enjoy!   This quiche was so hearty and yummy that my husband ate two servings for his birthday breakfast today (Happy Birthday to the world’s best husband)! I also made another quiche to delight a gluten-free friend.

I realize that serving healthy foods isn’t impossible.  It doesn’t have to be a pastry crust; a potato crust tastes flaky and buttery and just as fattening.  Fattening?  Unhealthy?  It doesn’t have to be this way.

It’s the same with living.  If something’s not good for me, it doesn’t have to be this way.  I can find another way. Living with flair means it doesn’t have to be this way.

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What else have you used for crust that is actually good for you?