I wanted to share this delicious potato quiche recipe that I made not once but twice this week! It is seriously so good y'all! I got the inspiration for this dish from a similar appetizer my husband and I had at a restaurant we went to on date night! He took me to a spanish restaurant called Malabar here in Charlotte! I had never heard of it but it was really really good. It's a cute little place uptown. Malabar is mainly known for their Paella, which I must say is amazing! They have tapas too. One that we tried was a potato and onion tostada kind of a thing. It was so good! When we had it I knew I could re create it into a quiche!
Quiches are so easy to make! They taste great as left overs, and it can be eaten for pretty much any meal of the day. I typically make a spinach and swiss quiche that is really good but I think this potato and onion one has it beat!
Ingredients
5 or 6 eggs
vegan pie crust
small yellow potatoes
1/2 spanish onion
1 cup of fresh spinach
3 twigs of fresh thyme
haf and half
heavy cream
2 cups shredded parmesan cheese
1/2 cut swiss cheese
salt
pepper
garlic powder
paprika
Instructions
Step 1: Preheat oven to 375 degrees. Set out pie crust to unthaw then clean and cut your potatoes and bring them to a boil.
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| The first go round I used a few small purple potatoes. They are so pretty. I think any potato will due if cut small. |
Step 2: While your potatoes are boiling, cut your onion and reserve in a large mixing bowl. Add in your 5 eggs and fresh spinach and whisk together.
Step 3: Now drain and rinse your softened potatoes with cool water and add them to the bowl. Stir in potatoes gently. Season generously with salt, pepper, garlic powder and paprika.
Step 4: Add in about 1/2 cup of heavy cream, 1/3 cup of half and half and your cheeses and fresh thyme.
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| Don't quote me on the cream and half and half measurements. Take it slow with these. You don't want it to be too runny. I really want to find some vegan alternatives to those two ingredients I'm lactose intolerant but this dish doesn't bother me thankfully. |
Step 5: Pour your filling into your pie crust and pop it into the oven for about 35 to 45 min or until the top is dark gold brown.
Step 6: Let your quiche cool and enjoy! It'll have your house smelling delicious!
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| I found these vegan crust at publix! It is made with no butter and you would never know! |
Love,
April.
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