South African Seasoning Potato Quiche

Oh boy, I was excited for this week’s produce box!  Look at the color and variety in it!

My stash includes: red leaf lettuce, mint, swiss chard, spinach, cauliflower, pears, clementines, broccoli, carrots and potatoes.  I got this on Saturday and half of it is already gone!  Yay for being inventive with my produce!

Ok, I actually ended up giving my parents a few of the pears because I still have some from last week, but they won’t go to waste the way my Dad loves pears!

So, in an effort to make something new for dinner and really use up my produce, I was craving potatoes and went with the flow to create two things with my new purchase today:

I have never used a spice mix like this in my life, so I was excited for it!  I added some extra garlic salt to it because really, who doesn’t love garlic?

Anyhow, my initial idea was to make a potato crust quiche, which did happen, but I had leftover potato slices and this happened:

Potato chips!  They came out just right and tasted like they came out of a chip bag!

So, like I said, I did make my quiche.  It didn’t come out quite like I had imagined, probably because I didn’t add all the ingredients (which I didn’t have on hand) but it came out good in the end!  I made one in the dish in the picture, and then another smaller one in a ramikin to save for a later date!  Anyhow, here is what it included…kind of.  My measurements are to be taken with a grain of salt (no point taken).

(I apologize for the crap picture quality)


  • 1 organic potato, sliced 1/8th an inch thick
  • 1/4 organic onion, diced
  • 1 small head of organic broccoli, chopped small
  • 2 stalks of organic swiss chard, sliced
  • 2 organic eggs
  • 3-4T organic low sodium vegetable broth
  • garlic powder
  • a few grinds of TJ’s South African Smoke Seasoning Blend


  1. Preheat the oven to 425*F.  In a small baking dish, oil the inside and align the bottom and sides with oiled potato slices, making sure they overlap each other.  Bake in the oven for about 15 minutes, or until they’re cooked through.
  2. Reduce oven heat to 375*F.  While the potato slices are cooking, mix together the onion, broccoli, chard, garlic powder and seasoning into a big bowl.  In a smaller bowl, whisk together the eggs and vegetable broth until it’s kind of foam-like. 
  3. Add the vegetables on top of the potato layer, then spread the egg mixture evenly over everything.  Return the dish to the oven for about 30-35 minutes or until the egg mixture is cooked through, or a knife inserted comes out clean.
  4. Remove from oven and let stand for abotu 5-10 minutes for the dish to cool.

Eat and enjoy!

I definitely think this dish would be better with some good organic cheese and salt, but since that’s not part of my diet then I end up replacing it with things like…salsa. Haha!  Still tasted great! And the African Spice was so smokey and good!  If you see it at the store definitely give it a try!

Tonight is going to be an early night since I might have to drive back down to Los Angeles again…it’s a funny story really, and it’s about Whit.  But I’ll leave that for a later date…lets just say that it might not happen though because we have a winter storm showing up tomorrow morning that I’m afraid to drive through!  Better to play it safe, right?!

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One Response to South African Seasoning Potato Quiche

  1. Amy says:

    Great looking produce box! I love the idea of using potato as an alternative crust for quiche – much friendlier for a chickpea’s belly. Curious to see what was in the South African spice blend too.
    If you end up having to drive to LA be safe and take lots of good music to keep you company :)

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