High Protein Potato Crust Quiche
High Protein Potato Crust Quiche
Ingredients
For the Potato Crust
- 6 golden potatoes, medium, halved
- as needed avocado oil spray, or olive oil spray
- as needed salt
- as needed pepper
For the Filling
- 2 cups egg whites
- 3/4 cup low fat cottage cheese
- 1 cup spinach, finely chopped
- 1 bunch chives, finely chopped
- 4 slices turkey bacon, cooked and crumbled
- 1 teaspoon garlic powder
- as needed salt
- as needed pepper
- 3/4 cup shredded mozzarella cheese
Instructions
- 1
Cut the 6-7 medium golden potatoes in half.
⏱️ 5 min
- 2
Place the halved potatoes into a large pot of boiling water. Boil until they are fork tender, approximately 15-20 minutes.
⏱️ 20 min
- 3
Remove the potatoes from the boiling water and let them cool enough to handle, about 5 minutes. Peel the skins off the cooled potatoes.
⏱️ 5 min
- 4
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425
- 5
Spray a springform pan generously with avocado or olive oil spray.
⏱️ 1 min
- 6
Add the boiled and peeled potatoes into the prepared springform pan. Using the bottom of a glass or a potato masher, smash the potatoes into the bottom and up the sides of the pan to form an even crust.
⏱️ 5 min
- 7
Spray the potato crust again with oil spray and season generously with salt and pepper.
⏱️ 1 min
- 8
Bake the potato crust in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 425
- 9
While the crust is baking, prepare the filling. In a large bowl, whisk together the 2 cups egg whites, 3/4 cup low fat cottage cheese, 1 cup finely chopped spinach, 1 bunch finely chopped chives, 4 slices cooked and crumbled turkey bacon, 1 teaspoon garlic powder, and salt and pepper to taste.
⏱️ 10 min
- 10
Remove the baked potato crust from the oven.
⏱️ 1 min
- 11
Pour the egg white mixture evenly onto the baked potato crust in the springform pan.
⏱️ 1 min
- 12
Sprinkle the 3/4 cup shredded mozzarella cheese over the top of the filling.
⏱️ 1 min
- 13
Return the quiche to the oven and bake again for approximately 40 minutes, or until the center is set and the top is lightly golden.
⏱️ 40 min•🌡️ 425
- 14
Remove the quiche from the oven and let it sit for 10-15 minutes before slicing. This allows it to set further and makes for cleaner slices.
⏱️ 15 min
- 15
Slice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Potato Crust Quiche
For the Potato Crust
- 6 golden potatoes, medium, halved
- as needed avocado oil spray, or olive oil spray
- as needed salt
- as needed pepper
For the Filling
- 2 cups egg whites
- 3/4 cup low fat cottage cheese
- 1 cup spinach, finely chopped
- 1 bunch chives, finely chopped
- 4 slices turkey bacon, cooked and crumbled
- 1 teaspoon garlic powder
- as needed salt
- as needed pepper
- 3/4 cup shredded mozzarella cheese
Instructions
- 1
Cut the 6-7 medium golden potatoes in half.
⏱️ 5 min - 2
Place the halved potatoes into a large pot of boiling water. Boil until they are fork tender, approximately 15-20 minutes.
⏱️ 20 min - 3
Remove the potatoes from the boiling water and let them cool enough to handle, about 5 minutes. Peel the skins off the cooled potatoes.
⏱️ 5 min - 4
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425 - 5
Spray a springform pan generously with avocado or olive oil spray.
⏱️ 1 min - 6
Add the boiled and peeled potatoes into the prepared springform pan. Using the bottom of a glass or a potato masher, smash the potatoes into the bottom and up the sides of the pan to form an even crust.
⏱️ 5 min - 7
Spray the potato crust again with oil spray and season generously with salt and pepper.
⏱️ 1 min - 8
Bake the potato crust in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 425 - 9
While the crust is baking, prepare the filling. In a large bowl, whisk together the 2 cups egg whites, 3/4 cup low fat cottage cheese, 1 cup finely chopped spinach, 1 bunch finely chopped chives, 4 slices cooked and crumbled turkey bacon, 1 teaspoon garlic powder, and salt and pepper to taste.
⏱️ 10 min - 10
Remove the baked potato crust from the oven.
⏱️ 1 min - 11
Pour the egg white mixture evenly onto the baked potato crust in the springform pan.
⏱️ 1 min - 12
Sprinkle the 3/4 cup shredded mozzarella cheese over the top of the filling.
⏱️ 1 min - 13
Return the quiche to the oven and bake again for approximately 40 minutes, or until the center is set and the top is lightly golden.
⏱️ 40 min•🌡️ 425 - 14
Remove the quiche from the oven and let it sit for 10-15 minutes before slicing. This allows it to set further and makes for cleaner slices.
⏱️ 15 min - 15
Slice and enjoy!
⏱️ 1 min