Potato Crusted Quiche

I think I’m out of bread for breakfast and bacon and eggs is getting kind of old to be honest. So, I started trying to think of more creative ways to flavor pack with eggs as the best put, I wouldn't taste them.

My first thought was to go in a very unorthodox way of a chia seed pudding which had a great taste, but the texture was revolting to me. I have a slightly autistic aversion to textures that my body doesn't like. So, I of course went to my favorite place on the internet (google) and searched for things that I could make this family I feed, and someone had made a chicken cordon bleu potato crusted quiche that looked amazing. Although I often need to conceal most vegetables when preparing meals for my parents, they consistently enjoy quiche, which also allows me to mask the flavor of eggs for myself.  it’s a win for everyone.

Obviously, this is your quiche you should put whatever you want in it. This is how I made mine. Start by making the crust.  After placing it in the oven, proceed to prepare the filling.  I shredded the potatoes and prepared a mixture of melted butter, oregano oil, and garlic to evenly coat them during cooking. The potatoes were then baked at 375°F for approximately 25 minutes until mostly cooked through.  I usually prefer to chop my vegetables and sauté them before adding them to the quiche, but that's optional.  I think it just deepens the flavor. At this stage, proceed to whisk the eggs thoroughly and incorporate the desired seasonings.  Which side note you should season every layer of the dish to make it as delicious as possible. I enjoy mixing cottage cheese into my eggs because it boosts the protein content and makes them both fluffy and cheesy—always a favorite in my home.  After you have prepared the eggs, potatoes, and filling, you may proceed with assembling and cooking the dish.  I'm making mini-quiche, so they cook faster than a regular-sized one.  Say on average 375°F for like 30 minutes. Let cool and enjoy or set in refrigerator until ready to reheat.

In the end, this quiche became one of those accidental wins that started with boredom and ended with a fridge full of easy breakfasts. It’s comforting, flexible, and forgiving—perfect for using what you already have and tweaking to fit whoever you’re feeding (including yourself). Whether you’re hiding veggies, dodging textures, or just tired of the same old eggs and bacon routine, this is proof that breakfast doesn’t have to be complicated to be satisfying. Put your own twist on it, warm it up during hectic mornings, and remember—not everything needs to be complicated; often, the most delicious meals result from just exploring something new.
If you give this a try, let me know how you made it yours.