Potato Skin Quiche (Whole 30 Approved)

Hi everyone!

It is officially SUPER BOWL SUNDAY!!! I would be excited, except that The Broncos trampled The Pats in the play offs, and I am not invested in either of the teams playing… BUT, Lady Gaga singing The National Anthem, and the line-up for the Half-Time Show sounds amaaaazing, so I am definitely tuning in! Since the Super Bowl is less than 15 miles from my home this year, it seemed necessary to be involved in the celebrations, even though my team isn’t playing. My bf and I went to Super Bowl City last weekend, which is actually being held in San Francisco, even though the game is being played in Santa Clara. It was pretty cool to see such a large and popular area completely shut down and transformed into a giant Super Bowl party. We didn’t stay very long though, as it was opening day and there was not much to do. I’ve posted some pictures of what we saw below.

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In Super Bowls past, the day has always been filled with breaded chicken wings, cheesy chili, and other delicious yet unhealthy treats. One of my favorites is potato skins, and I am sure I am not alone on that one. Well, while I was doing my recent Whole 30, I developed a healthier version of the favorite, which can be eaten any time of day and for any event. I decided to make a quiche, using thinly sliced potatoes as the “crust” and then filling it with bacon, green onions, and egg. No cheese necessary! If you wanted to add some dairy, then you could top it with a dollop of sour cream (not Whole 30 compliant). I made this recipe twice during my Whole 30, and it worked as breakfast and lunch for me. I hope you guys enjoy it too!

Have a safe and fun Super Bowl Sunday! I will see you back on Wednesday with a new nail art post 🙂

xo Becky

Potato Skin Quiche

Ingredients:

1-2 small organic Yukon gold potatoes, sliced thinly
2 cloves garlic, chopped
4-6 green onions, diced
4 slices cooked sugar-free bacon, chopped
7 eggs
Pinch of salt and pepper
Fat of your choice for greasing the pan

Preheat oven to 375°. Grease your pie dish with the fat of your choosing, I used bacon fat. Gently press all of the potato sliced between paper towels to get rid of excess moisture. Next, arrange the potato slices along the bottom of the dish, like so:

Potato Skin Quiche 1

Try to press the slices against the side of the dish to prevent air pockets, and slightly overlap the slices as well. Next, add your garlic, diced onion, and bacon.

Potato Skn Quiche 2

Whisk your eggs until all the yolks have been evenly mixed throughout, and then mix in the salt and pepper. Carefully pour the eggs into the dish. I used a fork to gently swirl the egg and filling around, being sure to not disturb the potato layer underneath.

Potato Skin Quiche 3

Last thing to do is bake this bad boy. I cooked mine for 30-35 minutes, or until he stopped wiggling in the middle. Let it cool for 5-7 minutes before serving. Be sure to really grease the pie dish very well, because it WILL stick, but even if it does, it is still delicious! Enjoy!

Potato Skin Quiche 4

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