I think there is a fine line between “healthy eating” and “depriving yourself of foods you love”.
I LOVE french fries.
Potato Crusted Swiss Chard Quiche w/ Goat Cheese
Ingredients
5-6 small-medium red potatoes
2 tsp of olive oil
2 leeks, halved lengthwise and thinly sliced into half moons
1 bunch of Swiss chard, thinly sliced (about 6 cups)
4 eggs
10 egg whites (1-1/4 cup)
½ cup 1% milk
1 ounce of goat cheese
A pinch of nutmeg
Cooking spray
Salt and pepper to taste
Directions
Pre-heat oven to 375.
Heat olive oil in a large non-stick sauté pan over medium heat. Stir in the leeks along with a pinch of salt and allow to sweat for about six minutes or so. You want the leeks to become tender but not brown!
Stir in the Swiss chard and sauté another two to three minutes or until the chard is just wilted. Season with salt, pepper, and nutmeg and allow the greens to cool for a few minutes.
In a large bowl whisk together eggs, egg whites, and milk. Season with salt and pepper ad set aside.
Spray a 9-inch pie pan with cooking spray and layer thin slices of potato all over the sides and bottom of pans, making sure to overlap them.
Once the greens have cooled, combine them with the egg mixture and pour everything into the potato lined pie crust. Dot the goat cheese over the top and then pop into the oven for 30-40 minutes or until the eggs are set.
Serves 6.
Nutritional Analysis
Calories: 182; Total Fat: 5.6g; Saturated Fat: 1.8g; Cholesterol: 123mg; Sodium: 240mg; Carbohydrate: 18g; Dietary Fiber: 2.2g; Sugars: 2.8g; Protein: 13.7gMore from Clean & Delicious...
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I completely agree that I would rather have french fries or ice cream (or pizza!) than pastry crust. I’ve made crustless quiches before, and they’re pretty good, but one time I made a fabulous quiche with a brown rice crust. I mixed 2 cups of cooked brown rice, an egg, and a little bit of parmesan cheese together, then pressed that to the bottom and sides of my pan and baked it for a few minutes before adding the filling. I’ll have to give the potato crust a try, and I bet shredded potatoes would also work well (I’ve used those instead of a pizza crust before, and loved it).
wow, i’m so excited to try this recipe! i love quiche, but haven’t been able to eat it in ages since i’m gluten intolerant and this sounds like the perfect solution! thank youu!
Katie – I have always wanted to try the brown rice crust for a quiche. I t sounds so good! Thanks for the reminder!!
Julie – Hope you enjoy it!!
I LOVE swiss chard and cheesy potatoes! D’licious! Fantastic presentation too
Wow this looks great. One question though, are the potatoes raw when we layer them in the pan bottom and sides? I suppose the baking will cook them, but I just wanted to double-check. If we saute the potato slices a bit beforehand, will they end up overcooked? Is there an optimum width of slices that I should make, like 1/4 inch? Sorry for so many questions, but I’m more of an Eater than a Cook!
Wow, this looks tasty! I’ve never been a big fan of buttery crusts. Can’t wait to try this out. Thanks for the recipe!
Ooooo, this sounds awesome! I can’t wait to make it – thanks!
That looks good! I like the use of chard in it and the goat cheese certainly makes it!
I love how aren’t depriving yourself of foods you love for the sake of diet. It’s always nice to find good alternatives, and this quiche seems like a fantastic one! It looks delicious!
I absolutely agree with you on being picky about our indulgences – no sense in wasting calories and not enjoying food fullest! And, I love a potato-crusted quiche too! My favorite is a quiche I’ve made with smoked salmon, goat cheese, and a potato crust.
Excellent! We’ve done a potato crusted quiche and a crustless quiche. Fantastic way to drastically reduce the calorie count
That just means you can eat twice the serving and have a glass of wine, right?! Hah! 
Hi Dani!
I have the same question as Eva…do I need to pre-boil the potatoes before layering them in the pan? Or just lay them in there uncooked? I can’t wait to try this!
Danica – Me too! Thanks:)
Eva and Amy – There is no need to cook to the potatoes first… just layer them in the pan raw! I would say the slices should be a bout 1/4 of inch… they ultimately steam except for the potatoes on the edges… they get nice and crispy!
Jodi and Rose – You are very welcome!
Kevin – I love Chard and goat cheese together … SO good!
Jenna – NO deprivation around here. Truth be told, I’ve been there – done that and it didn’t work anyhow!
Cara – I love smoked salmon… mmmmm, especially with eggs.
Rose – absolutely! Except I prefer to stick with one serving and have two glasses of wine… LOL!
Dani- I tried this recipe last night, pretty tasty! The only problem I ran into was when to add the cheese!!! I am no chef… but I figured it would be best to mix it in with the warm chard, and that seemed to let out all of the flavor
Michelle – Sorry I wasn’t clear about this in the recipe directions! I don’t ad the cheese until the very end. So I mix the chard and leeks into the eggs pour it all into the potato lined pan and then dot the top with the cheese. This way the cheese maintains it’s integrity and when you eat the quiche you get little creamy dollops of goat cheese as you go! If you mix the cheese into the hot chard it melts and will ultimately get lost… I am off to correct the recipe right now!!
hi! i just discovered your blog and am enjoying it. i’ve never cooked with leeks before…do you use the green parts in this recipe or just the white? thanks! looking forward to making it…
Sheri -Welcome! So glad you found me:). I use both parts of the leek but if the leek is a little older the green part can gat a bit tough, in which case I just use as much of it that remains tender and crisp!