Look Forward to Mornings With This Potato Lined Quiche Recipe

Everyone needs something to look forward to in the mornings—why not make it a delicious breakfast to start your day off right? Today, we’re teaching you how to use all of your favorite herbs and veggies grown in your vertical vegetable garden to create a delicious potato-lined quiche. 

Not only is this an easy and tasty dish, but it’s long-lasting, too. It can be refrigerated for up to a week and frozen for 2-3 months. The best part? It’s an incredibly forgiving recipe, meaning that you can remove or substitute most ingredients to your liking. It’s also important to note that if you’re looking for an easy grab-and-go breakfast, this dish can also be made in a cupcake pan with a shorter cook time. Here’s what you’ll need for this delicious breakfast treat:recipe card for potato-lined quicheOnce you’ve prepped all of the vegetable and herb ingredients, it’s time to get cooking. First, let’s start by preheating your oven to 350 degrees.


Rinse and dry off your thinly sliced potatoes, then toss in your oil of choice. Next, oil your pie pan and arrange potato slices, overlapping slightly from the middle out and up the sides, making it look similar to a pie crust. We love placing these with a circular motion so that it looks pretty, but it’s not required. Set your pan aside.


Start sauteing or sweating all of your vegetables. You can do this in multiple steps and pans, but we’ll teach you how to save time AND dishes. Start by drizzling oil in a large saute pan and bringing it up to medium heat. Add the longer cooking veggies first—broccoli, mushrooms, and asparagus.


Next, place the potato-lined pan in the preheated oven for 10-15 minutes. You want the potatoes to start to cook and the edges to become slightly brown, but not too well done yet. After a few minutes, add the leeks to your saute pan and continue stirring so the veggies don’t begin to brown, just soften. Lastly, add your leafy greens and garlic. Once all the leafy greens are wilted, remove from heat and set aside.


Next, scramble your eggs with milk or cream. Remove the potato-lined pan from the oven, sprinkle cheese on the bottom, and then fill with the vegetable mixture and crumbled bacon if using. Next, add some fresh herbs if desired and pour scrambled eggs over the filling, covering them.


Carefully place the pan back in the oven and cook for an additional 30 minutes until the eggs are set. Cooking times will vary based on your oven and the egg to vegetable ratio, so keep an eye on it! After this, immediately adding a sprinkle of cheese on top is a nice finishing touch.


We have a few additional tips to make your life easier, too. If you don’t have access to leeks, substituting for onions works just fine. Additionally, if you substitute ham for bacon, adding some chopped peppers to the sauteed vegetables creates a nice compliment to the rest of the dish.


Now that you’re finished, it’s time to eat! Not only does this dish bring a delicious start to any morning, but it’s also nutritious and popular with kids, too. We love that most of the vegetable and herb ingredients can be grown in a Garden Tower®, allowing you to use as much organic, homegrown produce as possible in your cooking.

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