@livs.table: I’m back with a potato quiche 2.0 because you guys went wild for the last one! This time it’s sun-dried tomato, spinach + cheese in a crispy potato base (seriously a game changer). Perfect for meal-prep or an easy grab-and-go lunch you can reheat all week. And yes… I heard you loud and clear about keeping my potatoes in the fridge, I won’t be making that mistake again 😂 Ingredients 5 large potatoes, cut in half 6 eggs 1/2 cup milk 1/2 cup greek yoghurt 1/2 cup cheese, grated 1/2 cup fetta 100g sun-dried tomatoes, roughly chopped 60g baby spinach, wilted 1/2 sml red onion salt and pepper Microwave the potatoes for 8-10 mins or until fork tender. Meanwhile, heat a drizzle of olive oil in a large pan on high heat. Slice and cook the mushrooms until browned, then set aside to cool. Once the potatoes are softened, place into a cake or quiche tin and use the bottom of a glass to squish them into the base. Spray (or brush) generously with olive oil and bake in the oven for 30 minutes or until browned and crispy. Set aside to cool slightly. In a large bowl, combine the eggs, milk, yoghurt and whisk well. Add the grated cheese, fetta, sun-dried tomatoes, wilted spinach and red onion (reserving some for on top) and mix until combined. Pour the egg mixture into the tin*. Top with remaining ingredients and place back in the oven for 45-50 minutes or until set (this will depend on how deep your cake tin is so keep checking). Allow to cool slightly before slicing and enjoy! *if you have leftover egg mixture, pour into some muffin cases and bake in the oven separately! #potatoquiche #quiche #Recipe #mealprep #quicherecipe

Livs table

Open In TikTok:

Region: AU

Saturday 27 September 2025 22:28:18 GMT