Secret Recipe Club… again!
So this month, I get to participate twice in the Secret Recipe Club! I was accidentally assigned to two groups for my first month. This is good… and not so good. Mostly good, though, because I was so excited to get to start participating that it was fun to do two recipes this month. I honestly would not want to do two every month, though, as anyone with young children would I’m sure completely understand!
Introducing Megan of Cooking Whims
So for my assignment number 2 this month, I got to peruse through some really good recipes at a blog called Cooking Whims, which is written by Megan in Boston. Be sure to stop over at her blog to say hi and check out her awesome recipes. She loves making new friends. 
Love Finding an “Easy” Category!
I found my recipe pretty quickly while looking in her “easy” category. Me and easy get along great, most of the time anyway! Again… young children usually equates not having tons of time trying to figure out complex recipes in the kitchen. Maybe someday, but not in this season of life.
A Delicious Quiche Recipe
This Potato-Crusted Veggie Quiche recipe was a total hit with The Well-Fed Son. The Well-Fed Daughter wasn’t too sure about the kale but managed to eat around it. Almost any quiche recipe is sure to be enjoyed by them as they both love eggs. If we are in the middle of a picky eater phase, eggs are at the top of our go-to list!
We are going to make it again with broccoli instead, as I type this, actually! The adaptations I made the first time around include using a sweet red onion, rice milk, dairy and soy-free cheese (Romano, Mozarrella and Parmesan shredded mixture), coconut oil for greasing the pie pan and omission of the black pepper.
Here’s my full recipe, as adapted from Megan’s:
Recipe: Potato-Crusted Veggie Quiche
Adapted from Potato-Crusted Veggie Quiche recipe by Megan at Cooking Whims
Ingredients
- 2 1/2 cups shredded Idaho or Russet potatoes (about 2 medium or 4 small) — I did not peel them but you can if you wish to
- 1 bunch fresh kale, cooked down OR 1 pkg frozen spinach, cooked and squeezed dry
- 2-3 Roma tomatoes, sliced
- 1 small-medium sweet red onion, diced
- 4 eggs
- 1 cup milk (I used rice milk as we needed it to be dairy free, but you can use a milk with any fat ratio)
- 1/2 cup Parmesan, Mozarrella, Romano soy-free, dairy-free cheese
- 1/4 tsp garlic powder
- 1/2 tsp dry dill
- salt
- coconut oil
Instructions
- Preheat oven to 400 degrees F. Combine shredded potato and 1 egg and season the mixture with salt.
- Using a paper towel, grease pie plate with coconut oil and spread potato mixture in an even layer on the bottom and up the sides of the pie plate, forming a crust.
- Bake the potato crust for 25-30 minutes in the oven until it turns a golden brown around the edges.
- Meanwhile, whisk together the remaining 3 eggs and the milk.
- Add cheese, garlic powder, and dill to the egg mixture. Whisk well. Set to the side.
- Remove the potato crust from the oven. Turn the oven down to 350 degrees F.
- Place kale or spinach on top of the potato crust followed by the diced onion. Pour the egg mixture into the crust, distributing it evenly across. Then take the sliced tomatoes and lay them over the top.
- Top quiche off with a few sprinkles of cheese and a shake each of salt, garlic powder, and dill. Pop the whole thing back in the oven for 30-40 minutes, or until the egg mixture has set.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
Copyright © The Saturday Evening Pot.
This has already been added into our “regular rotation” list of family-favorite main dish recipes that we come back to time and time again in our meal planning. Try it for yourself!
Be sure to check out the other good recipes that were chosen for today’s big Secret Recipe Club Group D reveal:
About the Author
Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.
Yum!! What a tasty and healthy pick! Great pictures too. My mouth is watering, that potato crust sounds delicious!!
Thank you! It was delicious!!
Thank you! It's been so much fun.
YUM! I have made quiche with a potatoe crust and YUM!!!!! this sounds amazing! Great choice.
Thank you! We agree.
Not sure why I was logged into an old account of mine with my last comment. I logged back in with the correct info and wanted to say that your quiche looks delicious. Thank you for sharing your cooking talents with the Secret Recipe Club!
So sorry about the mix-up, but what a delicious recipe you found because of it! Thank you for being so accommodating and taking on the task of two blogs this month. It looks great.
It\’s no problem… I really did enjoy getting to do two this month!
Oh my goodness gracious - that looks very yummy. I love quiches.
Happy Reveal Day! And welcome to Secret Recipe Club - whether you're in my group or another
I\’m not sure why we don\’t make them more since our kids love eggs so much, probably because we can\’t do gluten-containing crusts, but this recipe totally takes care of that problem for us!!
Awesome! So glad you liked it — this recipe is so versatile — sort of like a "whatever veggies you have on hand" kinda quiche!
Exactly!