Veggie Quiche with Potato Crust
I adapted a veggie quiche with potato crust 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! This potato-crusted quiche was very simple to make and tasted FANTASTIC! The possibilities with this quiche are endless, and I can’t wait to try different variations. I served this delicious veggie quiche with some roasted bacon and a fruit salad.
Veggie Quiche with Potato Crust
Ingredients:
- 1½ – 2 russet potatoes, sliced very thin using a mandolin slicer
- 1 tbsp olive oil
- ½ yellow onion, diced
- 1 cup of button mushrooms, sliced
- 1 zucchini, diced
- 1 cup of fresh spinach, diced
- 1 tomato, diced
- ½ cup of feta cheese
- 6-7 fresh basil leaves, chopped
- 5eggs, beaten
- ½ cup of whole milk or heavy cream
- ½ tsp dried dill
- 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 the potatoes with olive oil cooking spray and season with sea salt and freshly cracked black pepper to taste.
Bake in the oven for 15 minutes. Remove from the oven and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 3-4 minutes. Add the mushrooms and cook, stirring often, for 3-4 minutes.
Add 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 over the potatoes, then add the cooked veggies.
Beat the eggs with the milk, dried dill, sea salt, and freshly cracked pepper to taste. Pour the egg mixture over the veggies and top with the remaining feta cheese.
Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean–don’t overcook.
Remove from oven and let cool for a few minutes before slicing. Enjoy.
Equipment
- Mandolin Slicer
Ingredients
- 1½ - 2 russet potatoes sliced very thin using a mandolin slicer
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 cup of button mushrooms sliced
- 1 zucchini diced
- 1 cup of fresh spinach diced
- 1 tomato diced
- ½ cup of feta cheese
- 6-7 fresh basil leaves chopped
- 5 eggs beaten
- ½ cup of whole milk or heavy cream
- ½ tsp dried dill
- Sea salt and freshly cracked pepper to taste
Instructions
- 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 the potatoes with olive oil cooking spray and season with sea salt and freshly cracked black pepper to taste.
- Bake in the oven for 15 minutes. Remove from the oven and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 3-4 minutes.
- Add the mushrooms and cook, stirring often, for 3-4 minutes.
- Add 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 over the potatoes, then add the cooked veggies.
- Beat the eggs with the milk, dried dill, sea salt, and freshly cracked pepper to taste.
- Pour the egg mixture over the veggies and top with the remaining feta cheese.
- Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean–don't overcook.
- Remove from oven and let cool for a few minutes before slicing. Enjoy.
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