Potato and Vegetable Quiche
Potato and Vegetable Quiche is a colorful and delicious meal in itself. Sweet and purple potatoes are layered in with eggs, leeks, fennel and seasonings that is poured over a buttery, flaky crust. The top is adorned with an eye-catching potato display. Perfect for breakfast, brunch and especially holidays like Easter.
Spring, Easter and summer) are just around the corner and I’ve created a vibrant and delicious quiche that is a perfect warmer weather dish. Served room temperature or cold, this quiche is perfectly portable so it’s great for those picnics, road trips and beach days when you need a light meal on-the-go.
Yes. You can freeze before baking or freeze after baking. I suggest cut the baked quiche into slices before freezing and wrap well. Defrost in the fridge overnight.
Pretty much all, just slice thin so they bake. Zucchini/summer squash, spinach, asparagus are all good choices.
For the quiche crust
This crust is my easy, go-to recipe that I have used in my Autumn harvest quiche and is the perfect base for any quiche. To bring flavor to the quiche, I added sweet fennel and leeks along with Parmesan cheese and a little nutmeg which is a lovely flavor enhancer to any egg dish.
Serve with a simple side salad, this dish makes a wonderful lunch or light dinner and great leftovers too for breakfast or lunch on the go that can be enjoyed at room temperature.
If you’ve tried this Potato and Vegetable Quiche or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
More Brunch Ideas:
- Asparagus, Ricotta and Mint Tartlets
- British Summer Strawberry Scones
- Avocado Artichoke Toast with Poached Egg