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High Protein Mediterranean Potato

High Protein Mediterranean Potato Quiche for Dinner

  • Author: basmer
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This potato quiche is full of veggies and protein! It’s a really light, tasty dinner!

Ingredients

Scale
  • 1 Russet Potato, peeled, 1/4″ thick slices (large)
  • 2 Roma Tomatoes, sliced
  • 8 cup Fresh Baby Spinach
  • 1/4 Sweet Onion, diced
  • 15 Kalamata Olives, sliced (pitted)
  • 14 oz Firm Tofu
  • 3/4 cup Liquid Just Egg
  • 3 tbsp Nutritional Yeast
  • 1 1/2 tsp Basil, dried
  • 1/2 Fresh Vegan Mozzarella (I used half of this recipe)

Instructions

  1. If you will be making the Fresh Vegan Mozzarella, follow the recipe linked under ingredients. If you will be using a store-bought cheese, you can skip this step.
  2. Either press the tofu or squeeze the excess water out using a mesh strainer or cheese cloth. I prefer the second option because I don’t have to remember to press my tofu in advance, plus it’s getting food processed anyways.
  3. Pre-heat the oven to 350 F (177 C).
  4. Dice 1/4 onion.
  5. In a non-stick pan, on medium heat, saute the diced onion for ~5 minutes until translucent. Stir regularly to avoid burning and/or sticking.
  6. Add in the baby spinach and continue cooking until the majority of the liquid has cooked out of the spinach.
  7. Chop the Kalamata Olives into thin slices, and mix those into the cooked onion and spinach mixture. Set veggies aside for later.
  8. Peel and slice the potato into 1/4″ thick slices. I use a Mandolin for this part for consistency (be really careful though).
  9. In a food processor, blend the pressed tofu, Just Egg, nutritional yeast and basil until creamy and well mixed.
  10. In an 8″ x 8″ Baking Dish, layer your potato slices to cover the bottom of the dish and the sides. I usually spray a little bit of oil to avoid sticking.
  11. Next, layer the cooked spinach, olive and onion mixture.
  12. Next, add the tofu/Just Egg mixture and smooth it out evenly.
  13. Thinly slice the Roma Tomatoes. I get 4-5 slices out of each tomato. You should have 9 slices total.
  14. Layer the Roma Tomato slices as shown in the pictures.
  15. Cook for 35 minutes without the mozzarella.
  16. Add the fresh mozzarella. I just use half of the recipe and cut it into slices and evenly cover the top of the quiche. You can also sprinkle a bit of basil on top.
  17. Cook for an additional 10 minutes with the mozzarella. I also broil the quiche at the end to brown the cheese.
  18. Allow to cool off so that it completely sets up, and enjoy!

Notes

    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Category: Dinner
    • Method: Baking
    • Cuisine: Mediterranean

    Nutrition

    • Serving Size: 1 slice
    • Calories: 336
    • Sugar: 2 g
    • Sodium: 450 mg
    • Fat: 20.8 g
    • Saturated Fat: 3 g
    • Unsaturated Fat: 17.8 g
    • Trans Fat: 0 g
    • Carbohydrates: 13.1 g
    • Fiber: 3 g
    • Protein: 21.2 g
    • Cholesterol: 0 mg

    Keywords: High Protein Mediterranean Potato

    Find it online: https://www.recipesmolly.com/high-protein-mediterranean-potato/