This is one of those ‘breakfast for dinner’ dishes that actually leaves you feeling full instead of feeling like you need to eat two more meals or you’ll go to bed hungry.
I make it in my beloved cast iron skillet, which automatically makes me feel like I am cooking up something awesome. Even if it is really easy, like this casserole. You can roast the potatoes ahead of time; then all you have to do is throw it together and bake!
Vegetarian Potato Quiche
- 8-10 redskin potatoes
- ¼ Cup of Olive Oil
- Salt and pepper to season
- Stale bread, approximately 5 slices depending on the size of the bread
- Melted butter, enough to brush the bread on both sides
- 10 Eggs
- 3 cups shredded cheese
- Preheat oven to 450 degrees.
- Wash potatoes and cut into quarters. Place cut potatoes in a bowl and pour olive oil over; toss to coat. Season with salt and pepper and mix well. Roast in a cast iron skillet at 450 degrees for about 20 minutes, or until nice and brown. Place potatoes in a bowl to cool, and set aside for now.
- Brush both sides of the bread with melted butter and cover the bottom of the pan evenly. Be careful if it’s still hot from the potato roasting. If you need to cover up a spot or two, just stick a potato in, skin side down. Sprinkle a layer of cheese on. Put down a layer of roasted potatoes. Break the eggs into a bowl, and whisk together.
- Pour ½ the eggs over the potatoes, and sprinkle some more cheese. Repeat a layer of potatoes. Then another of eggs and cheese.
- Cover with foil, and bake at 350 for 25 minutes. Remove foil, then bake another 15 minutes. Let cool for 10 minutes before serving.
I used to use Adobo seasoning on the potatoes until I realized the one I bought had a whole bunch of terrible ingredients in it and I haven’t bothered to figure out how to make it myself. I have also added crumbled bacon on the top, which is delicious!
What’s your favorite “breakfast for dinner” meal?