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Goat Cheese and Spinach Potato-Crust Quiche

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This creamy, grain-free quiche is packed full of veggies and flavor. Savory goat cheese and chives make this a perfect brunch entrée, and when paired with a salad it becomes a complete meal!

6 - 8
1 hour
2 medium russet potatoes
1⁄8 cup plus 3 tablespoons extra-virgin olive oil
sea salt
4 large eggs plus 2 eggs separated, yolks from whites
1 cup unsweetened almond milk
3⁄4 cup fine diced fresh chives or green onions
1⁄2 teaspoon nutmeg
1 (8-ounce) package frozen spinach, thawed
1 (8-ounce) package goat cheese
  1. Preheat the oven to 450º F.
  2. Peel and slice the potatoes lengthwise into thin ovals (use a mandolin on medium thickness if you have one).
  3. Toss the potatoes with 3 tablespoons olive oil and season with salt, then arrange in a single layer on two baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes.
  4. Grease a 9-inch pie plate and line the edges with overlapping potato slices so they stick out just above the rim, making a crust; line the bottom with the remaining slices, overlapping to cover the entire bottom of the pie plate.
  5. Reduce the oven temperature to 350º
  6. Beat the egg whites using a hand mixer on low speed, or hand whisk, until the peaks stand straight up when the beaters are lifted from the mixture.
  7. In a large bowl, whisk the four whole eggs and two egg yolks, 1/8 cup of olive oil, almond milk, chives or green onions, nutmeg, and 1/2 teaspoon salt.
  8. Squeeze the water from the spinach and stir into the egg mixture.
  9. Fold in the egg whites until well combined.
  10. Pour the egg mixture into the potato-lined pie plate.
  11. Use a teaspoon to scoop the goat cheese and drop dollops on top of the quiche in a circular pattern moving from the outside of the pie to the inside.
  12. Bake the quiche until just set in the center, 40-50 minutes.
  13. Let cool at least 15-20 minutes before slicing.

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