Lava Barre

Holiday Morning Breakfast Idea

Ooooh baby it's cold outside! And we're all in need of some healthy but cozy breakfast recipes for the holiday weekends. This quiche fits the bill with its potato crust instead of a typical pie crust! Try changing it up with different veggies and cheeses, enjoy!

1 tablespoon olive oil, divided 
1 (20-ounce) package shredded potatoes (about 3 1/2 cups)
1 large egg white, whisked
1 tablespoon all-purpose flour
1 teaspoon salt
6 ounces fresh spinach
1/4 cup chopped onion
2 tablespoons water
6 large eggs
1/4 cup part-skim ricotta cheese
Freshly ground black pepper
2 ounces Swiss cheese, shredded (about 1/2 cup)

1. Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.

2. Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.

3. While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside.

4. Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture and half of Swiss cheese.

5. Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.

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Lava Barre