Name: Whole30 Breakfast Quiche
Prep time: 8 min
Cook time: 32 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: french
Ingredients: 1 large potato, shredded; 7 eggs; 2 C kale, sliced; 1/4 yellow onion, diced; 1 tbsp Nutpods (or compliant non-dairy milk); 1 tbsp ghee; salt + pepper; 

Description

Whole30 Breakfast Quiche packed with veggies but easy to customize.

Ingredients

1 large potato, shredded

7 eggs

2 C kale, sliced

1/4 yellow onion, diced

1 tbsp Nutpods (or compliant non-dairy milk)

1 tbsp ghee

salt + pepper

Instructions

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