Veggie Quiche with Potato Crust

I am in love. Truly, in love. I adapted this recipe from one I found on Yellowfish. I used a freshly picked zucchini and tomato from my neighbor Jack’s garden along with other ingredients I had on hand. I loved the idea of using thin slices of potatoes as a crust instead of pastry. It was very simple to make and tasted FANTASTIC! The possibilities with this quiche are endless and I can’t wait to try different variations. My husband and I had this for dinner and he ate the leftovers for lunch the next day. I love that it’s filled with veggies and uses very little oil. It was healthy and delicious – I can’t wait to make it again. I highly recommend this recipe.

Veggie Quiche with Potato Crust:

Ingredients:

• 1 1/2 – 2 russet potatoes, sliced very thin
• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 1 cup of button mushrooms, sliced
• 1 zucchini, diced
• 1 cup of fresh spinach, diced
• 1 tomato, diced
• 1/4 cup of feta cheese
• 6-7 fresh basil leaves, chopped
• 7-8 eggs, beaten
• 1/4 cup of milk
• Sea salt and freshly cracked pepper, to taste

How to Make a Veggie Quiche with Potato Crust

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of the pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 10 minutes. Remove from oven and set aside.

Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.

Sprinkle the diced tomato, basil, and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.