Whole30 Breakfast Quiche packed with veggies but easy to customize.
1 large potato, shredded
2 C kale, sliced
1/4 yellow onion, diced
1 tbsp Nutpods (or compliant non-dairy milk)
1 tbsp ghee
salt + pepper
- Preheat the oven to 400 degrees.
- Shred the potato and remove as much moisture as possible (I like to use a salad spinner). Toss with 1 tbsp of ghee. Press into pie pan. Par-bake for 15 minutes or till the edges begin to get crispy.
- Whip the eggs and nutpods (or compliant non-dairy milk) till smooth. Add sliced kale and diced onion. Season with salt + pepper.
- Carefully remove the crust from the oven. Pour egg mixture into the pie shell. Bake for anther 18 minutes.
Keywords: brunch, quiche, breakfast, vegetariian