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Veggie Quiche with Potato Crust
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Veggie Quiche with Potato Crust

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Mandolin Slicer
  • Pie Dish
  • Large skillet

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.