A no sauté vegetarian quiche with potato “crust” (gluten free), filled with fresh veggies and baked to a creamy consistency thanks to the coconut milk.
- 2 medium potatoes , peeled and sliced into rounds
- 2 tbsp olive oil , or avocado oil
- 5 large eggs
- 1 cup coconut milk
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- generous pinch Himalayan pink salt
- 4 cups veggies you love, chopped small or grated (I used approximately 2 cups grated zucchini, 1 cup grated butternut and 1 cup chopped broccoli)
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Preheat oven to 220°C (428°F).
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In a bowl, toss the potato slices with olive oil and a pinch of salt until evenly coated. In a round oven dish or pie dish, create a “crust” with the potato slices by placing them over the base and around the sides, overlapping a little bit. Bake for 12 minutes or until tender. Turn oven down to 180°C (350°F).
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Beat eggs and coconut milk. Beat in turmeric, cayenne pepper and salt.
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Place veggies in cooked potato “crust”, pour over egg mixture, press veggies down and bake 40 - 45 minutes or until a toothpick inserted into the middle of the quiche comes out clean.
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Serve with a salad, or as part of a larger meal like a brunch or picnic.
If you are using denser veggies like butternut or pumpkin, it’s best to grate them so they cook sufficiently.
