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My lovely nomadic sister came to town for just a couple of days so I wanted to pack as much together time as possible during her limited stay, especially as it was her first time meeting our bambino! Brunch was a perfect stress free way to enjoy some time together before heading out to the Minnesota Landscape Arboretum (which happens to be an awesome place for kiddos and adults alike!). Having the family over for brunch meant they got lots of time with T and I got to get back into the kitchen! Conveniently, T loves to sleep so she actually let me get this delicious quiche prepped and in the oven before anyone even arrived. That means when my loves arrived, I just had to get them a cup of coffee and enjoy my time with them.
Packed with veggies and made with a potato crust, this quiche makes great use of all our farm fresh produce that we get each week from our CSA farmshare. Use whatever vegetables you have on hand and it is bound to be just as yummy. Quiches, egg cups, pastas, salads and pizzas are my go-to meals when I have fresh produce that needs to be used up. Whatever you can't get to, make sure you freeze appropriately to eliminate food waste! Check out Greatist for 29 Smart and Easy Tips to Reduce Food Waste.
I must warn you, if you're looking for a quick brunch option, this is not it. This is a great brunch idea but it takes a little bit of forethought or you'll be eating it for dinner. Don't get me wrong, the prep time is fairly quick, it's just the bake time that adds up. The potato crust needs to be pre-baked or you'll be enjoying raw potatoes for breakfast. Unfortunately eggs also take a while to bake through in the oven so you need to plan on another 45 minutes to an hour for that. Don't worry though, it's worth it.
Nonstick cooking spray
1 large or 2 small russet potatoes - thinly sliced
drizzle of olive oil
salt and pepper
1 T. dijon mustard
1/3 c. milk
1 large or 2 small heirloom tomatoes - sliced into wedges
1 c. zucchini - cubed
1/4 c. sweet onion - chopped
1/4 c. green/spring onions - thinly sliced
1 1/2 c. grated mozzarella cheese
Preheat oven to 420 degrees.
Spray a round springform pan or deep pie dish with nonstick cooking spray. If using a springform pan, line bottom with parchment paper and then spray.
Line the bottom of the pan with potatoes in an overlapping pattern to cover the entire base. Drizzle lightly with olive oil and season to taste with salt and pepper. Bake at 420 degrees for 30 minutes.
Note: If using a springform pan, it's also a good idea to set it on a baking sheet to bake in order to catch any egg mixture that may seep through at the beginning of baking.
While potato crust is baking, whisk together eggs, mustard, milk and a pinch of salt and pepper in a large mixing bowl. Remove potato crust from oven and reduce heat to 400 degrees. Pour egg mixture over pre-baked potato crust. Place vegetables evenly throughout the pan. Top with cheese. Bake at 400 degrees for 45 minutes to one hour or until eggs are set and a toothpick inserted in the center comes out clean. You may need to cover loosely with foil for the final 15-20 minutes of cooking to prevent it from getting too browned on top. Remove from oven and let rest 5-10 minutes before serving.