Easy Tomato Chive Quiche

Potato crust quiche filled with juicy, sliced tomatoes, sliced Chomp’s original beef sticks, and cheese – then topped with chopped chives makes for the perfect weekend brunch or week-day breakfast meal-prep!

My favorite way to make a quiche crust is by peeling and slicing a potato! It’s simple and so delicious. I usually use sweet potatoes. For this flavor combo, I felt that a good ol’ russet potato would be better.

I sliced up two Chomp’s original flavor beef sticks (they also have turkey that would work too!) and it was the perfect addition! I usually just use their grass-fed meat sticks as a protein packed snack for when I’m on the go (the crankin’ cranberry flavor is my absolute favorite). But, it turns out they go great in quiches too! They softened up a lot while baking, the texture was so good.. I looked forward to the bites with them in it!

All of these ingredients can be found at Trader Joe’s – so we can consider this recipe a “Trader Joe’s Tuesday” or Thursday 😉 recipe!


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Easy Tomato Quiche


Scale

Ingredients

1 large russet potato, peeled and cut into about 1/8 inch rounds

2 original flavor Chomp’s beef sticks, sliced into small pieces

2 tomatoes, sliced

5 eggs

1/3 cup milk of choice, I used unflavored cashew milk

1/3 cup shredded gruyere or mozzarella cheese

1/2 tsp garlic powder

1/2 tsp dried oregano

pinch of red pepper flakes, optional

salt and pepper to taste

sliced chives for topping


Instructions

Preheat the oven to 375 degrees F.

Using nonstick cooking spray, grease a 9 inch round baking dish/pie dish. Add the potato rounds to cover the dish (refer to photo) you will have to cut some in half/or smaller pieces to fit along the sides. Season with salt and pepper then lightly spray again over the sweet potato rounds.

Bake for about 18 minutes. Let cool for a few minutes.

In a bowl, whisk together eggs, milk, garlic powder, oregano, salt, and pepper. Pour on top of the crust. 

Add sliced chomps and cheese. Evenly add the sliced tomatoes. 

Bake for 30-35 minutes or until the eggs are set and the top/edges are golden. Let cool for a few minutes. Cut into even pieces and top with fresh chopped chives and enjoy! 

 


Thank you Chomps for sponsoring this post!

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