Potato crusted brunch quiche this morning & ready to warm up tomorrow.
- Coat a pie pan with coconut oil using a paper towel.
- Squeeze any excess liquid from 3 c shredded potatoes (you can buy these frozen & defrost the night before).
- Mix the potatoes with 1/2 c egg whites & 1/2 tsp salt.
- Press the potato mixture into the pie pan & up the sides so you have an even crust.
- Bake at 375 degrees about 40-45 minutes.
- Meanwhile gently sautée 1/4 c chopped onion & 2 scallions (including the greens) until softened.
- Add 4 c chopped kale (trim away stems) & 1/4 c water.
- Cover & simmer until the kale is cooked & the water cooks out.
- Add 3 c chopped spinach & stir in 1 tbs grass-fed butter.
- Transfer the greens into the pie pan.
- Whisk together 1/2 c egg whites.
- 7 whole eggs.
- 1/3 c coconut cream.
A few drops of sriracha hot sauce(or more), dash salt & 2 tsp Sunny Paris seasoning. Pour the egg mixture over the greens & add sliced tomatoes to the top. Return to the oven & check in 12 minutes. Time will depend on how deep your pie plate is. When almost set you can turn the oven off & allow another 5 minutes.
