Vidalia Onion Quiche with Potato Crust

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I may have an obsession with brunch. Guys, this Potato Crusted Quiche is going to change the Whole30 brunch game. I love breakfast in bed more than anything and this recipe makes that possible. It can be made ahead of time and simply warmed up the next morning to impress brunch guests or to eat all by yourself cozied up in all the blankets and pillows on a Sunday morning. Whole30 brunch is possible and it is DELICIOUS!



For the Crust...

• 2 lbs shredded potatoes (freezer section)

•2 eggs

•Salt & pepper to taste


Whisk eggs and mix together with shredded potatoes and salt and pepper. Pat into 12 in skillet. Making sure the thickness is even throughout the pan. Bake on 375 for 45 minutes or until edges begin to turn golden brown.

For the Quiche...


•3 vidalia onions

•8 eggs

•½ c chives, finely diced

•1 tbsp water

•Salt and pepper to taste


Slice onions and sautéed in your cast iron skillet until brown and caramelized. Add onions to the baked crust. Whisk eggs, water, chives, salt and pepper together and pour into crust over the onions. Bake at 375 degrees for 10 minutes until eggs are set and the top is golden. Serve with tomato slices and fresh fruit salad.


Sharing brunch with friends and family makes Sundays so special. Please share your Whole30 quiche with me by tagging me @simonhallprivatechef! Enjoy!