Use any baked potato "topping" as a "filling" in this versatile recipe.
Ingredients
2 medium to large baking potatoes
half of a sweet onion
6 stalks of lacinato kale
1 small crown of broccoli
2 cloves of garlic
3 to 4 eggs
.5 c shredded cheddar cheese
.5 c shredded monterrey jack cheese
big spoonful of goat cheese
.25 c skim milk
3 pieces of bacon, crisped
kosher salt and freshly-ground pepper
Instructions
Heat the oven to 400.
Using a food processor's slicing disc or a mandolin, slice the potatoes as thinly as possible. Slice one the "short way" and one the "long way" so you have different shapes to choose from.
In a glass pie dish, lay the round sliced potatoes in a circular pattern. Overlap the pieces so when it bakes and they shrink a little, they are still overlapping. Lay the oval pieces in an overlapping circle around the rim of the pan. You may not use all of the potato, but make sure you can't see any pie pan through the potato.
Bake the potato "crust" for 15 minutes at 400.
After 15 minutes, remove the pan from the oven, and lower the heat to 375.
But let's not get ahead of ourselves; while the potatoes are baking, prepare the filling.
Chop or dice the onion into small pieces, slice the kale into very thin strips, chop the broccoli, and slice the garlic.
Heat a large saute pan over medium-high heat, and when it's warm, coat with a bit of extra virgin olive oil. When the oil is warm, add the onion, and cook until it starts to brown. Add the broccoli and kale, and cook until they are bright green and tender, and the moisture has cooked out of the vegetables. Add the garlic and cook until light brown and fragrant.
Prepare the bacon in the method of your choosing. Make sure it's crisp!
In a large bowl, whisk the eggs and milk together. Add the cheeses, crumbling the goat cheese as you add it. Stir in the veggie mix, and stir to distribute the eggs throughout. You can sprinkle the bacon on top, or mix it in to the filling. Both methods worked well for me.
Pour the mix into the potato crust and smooth it out to ensure it is evenly distributed.
Bake for 30 minutes, or until the eggs are set (test if they are set by pressing down on the top of the quiche with a wooden spoon. No egg should leak out when you apply pressure).
Serve hot, cold, or at room temperature, based on your quiche preferences.
Notes
Serve with salsa, and sour cream or Greek yogurt.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/08/23/loaded-baked-potato-crustless-quiche/