Aug 26
2013

Healthy Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

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This potato-crusted vegetarian quiche recipe, filled with summer vegetables, makes a beautiful presentation for a weekend brunch. It’s also easy enough to throw together for a Meatless Monday dinner.
Healthy Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

Today is a celebration, and I can’t think of anyone who I’d like to honor more than my dear friend, Aggie, of Aggie’s Kitchen. She is having a baby boy, and a whole herd of food bloggers are coming out in force today to throw Aggie a surprise virtual baby shower.

If you peruse the recipe index on Aggie’s blog, you’ll notice that she is dedicated to serving fresh, healthy meals to her family, and Aggie herself follows a mainly pescetarian diet. So, I thought I’d pull out an easy vegetarian quiche recipe that would be perfect to serve at a baby shower…or for brunch or a Meatless Monday dinner, for that matter.

aggie

Before we dive into the recipe, or all of the other amazing dishes and drinks made by my fellow bloggers, I think you should know something about the guest of honor. Aggie is one of those people who draws you to her. Maybe it’s the warmth in her eyes and her smile or perhaps it’s the way she takes a genuine interest in each person she meets. She obviously adores her son and daughter, and her little guy-to-be doesn’t even have an inkling yet of lucky he is to be born into this family.

Harry & David: Pears, Moose Munch & Friends
(That’s Aggie, second from the right.)

From me to you, Aggie…congratulations, my friend. You deserve all the happiness in the world!

Aggie’s baby shower menu:

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch / or Iced Cafe Mocha from Amy of She Wears Many Hats

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy

Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

The recipe:

The crust:

Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray. (I used my favorite Emile Henry pie dish that my husband’s cousin, who is an amazing pie baker, gave to me.)

In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.

Healthy Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish.

Bake until the potatoes are golden brown on the edges, 17 to 20 minutes.

The quiche:

Lower the oven heat to 375 degrees F.

While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper.

Healthy Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust.

Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture.

Healthy Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

Bake at 375 degrees F until the egg is set in the center and starting to brown, 25 to 35 minutes.

Let the quiche cool for about 10 minutes. Cut and serve.

Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 8

Serving Size: 1 wedge

Calories per serving: 108 cal

Fat per serving: Total Fat 4.8g / Saturated Fat 1.7g

Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

    The crust:
  • 2 3/4 cups peeled & grated russet potato (about 1 lb. potatoes)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • The quiche:
  • 3 eggs
  • 1 egg white
  • 2/3 cup low-fat (1%) milk
  • 3/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup grated zucchini
  • 1/2 cup chopped tomato
  • 1/4 cup crumbled feta cheese
  • 1 green onion, thinly sliced

Instructions

    The crust:
  1. Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray.
  2. With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato.
  3. In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.
  4. Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish.
  5. Bake until the potatoes are golden brown on the edges, 17 to 20 minutes.
  6. The quiche:
  7. Lower the oven heat to 375 degrees F.
  8. While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper.
  9. Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust.
  10. Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture.
  11. Bake at 375 degrees F until the egg is set in the center and starting to brown, 25 to 35 minutes.
  12. Let the quiche cool for about 10 minutes. Cut and serve.

Notes

Calories 108.4 / Total Fat 4.8g / Saturated Fat 1.7g / Cholesterol 74.9mg / Sodium 396mg / Total Carbohydrates 11.3g / Fiber 1.9g / Sugars 2.2g / Protein 5.4g / WW (Old Points) 2 / WW (Points+) 3

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Disclaimer: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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{ 44 comments… read them below or add one }

1 Brian @ A Thought For Food August 26, 2013 at 6:09 am

I’m a sucker for a good quiche and this one is loaded with my favorite veggies! Love the potato crust too!

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2 Dara (Cookin' Canuck) August 27, 2013 at 12:48 pm

Thanks, Brian! The potato crust definitely “makes” this quiche (well, and the smoked paprika).

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3 Liz @ The Lemon Bowl August 26, 2013 at 6:14 am

I love your tribute to Aggie!! She really does draw people in to her. Thank you so much for participating!! I wish we could share a slice of this quiche in person!

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4 Dara (Cookin' Canuck) August 27, 2013 at 12:49 pm

I wish we could too, Liz. Thanks so much for setting up this wonderful shower for Aggie!

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5 DessertForTwo August 26, 2013 at 6:16 am

This looks great for Monday night dinner and a baby shower! Lovely!

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6 Dara (Cookin' Canuck) August 27, 2013 at 12:51 pm

This is definitely something that we’ll be making again and again.

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7 Tieghan August 26, 2013 at 6:37 am

Perfect dish for a baby shower!! I love a good quiche!

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8 Dara (Cookin' Canuck) August 27, 2013 at 12:52 pm

Thanks, Teighan. I adore quiche, too.

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9 carrian August 26, 2013 at 6:40 am

that sounds amazing and totally something that sweet aggie would love

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10 Dara (Cookin' Canuck) August 27, 2013 at 12:52 pm

Thanks, Carrian. I wish we could all have an “in person” baby shower for her.

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11 Kevin @ Closet Cooking August 26, 2013 at 7:28 am

What a tasty summer quiche!

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12 Dara (Cookin' Canuck) August 27, 2013 at 12:54 pm

Thanks, Kevin. I had to find a use for all of that zucchini! :)

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13 Barbara @ Barbara Bakes August 26, 2013 at 7:34 am

Looks like a perfect meal to start or end the day with.

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14 Dara (Cookin' Canuck) August 27, 2013 at 12:56 pm

Thanks, Barbara! It does indeed work well for breakfast or dinner.

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15 Rachel Cooks August 26, 2013 at 7:50 am

Love the potato crust — I’ve been wanting to try one and yours looks absolutely perfect. Great choice for a baby shower.

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16 Dara (Cookin' Canuck) August 27, 2013 at 12:59 pm

Thanks, Rachel. It’s a great alternative to a pie crust…much easier & healthier.

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17 Marly August 26, 2013 at 8:55 am

Vegetarian Quiche? Sounds perfect for a baby shower! It’s so fun to be a part of this event with you!

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18 Dara (Cookin' Canuck) August 27, 2013 at 12:59 pm

And you too, Marly!

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19 Katie August 26, 2013 at 9:15 am

Love the idea of a veggie quiche. I know Aggie would adore this too. I couldn’t agree more with what you wrote… something about Aggie that just draws you right to her!

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20 Dara (Cookin' Canuck) August 27, 2013 at 1:00 pm

She certainly does, Katie. I wish we could could all feast together at an in-person shower.

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21 Sommer @ ASpicyPerspective August 26, 2013 at 9:28 am

Love the potato crust!

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22 Dara (Cookin' Canuck) August 27, 2013 at 1:00 pm

Thanks, Sommer. I’ll definitely be using the potato crust again.

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23 Christine (Cook the Story) August 26, 2013 at 9:38 am

I am in LOVE with the potato crust on this quiche. I am going to try it for my next brunch. I totally agree – Aggie does have such a warm smile and from the first time I met her it felt like she was as genuinely interested in getting to know me as I was her. It’s so great to be part of this event with you!

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24 JulieD August 26, 2013 at 10:26 am

Aggie is a pretty special person and so are you! So glad you joined in, Dara! And I’m drooling over this quiche, it’s perfect!! :D

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25 Lauren @ Climbing Grier Mountain August 26, 2013 at 11:23 am

What a great post! Aggie is the best! And this quiche, I would definitely want seconds!

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26 Daniel August 26, 2013 at 1:06 pm

This has inspired me to try another quiche, Dara. I love egg recipes.

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27 Katrina @ Warm Vanilla Sugar August 26, 2013 at 1:24 pm

This is chalk full of goodness! Gorgeous recipe!

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28 Maria August 26, 2013 at 2:57 pm

Beautiful and flavorful quiche. I love it!

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29 Laura (Tutti Dolci) August 26, 2013 at 4:43 pm

I love quiche, this looks so good with all those summer veggies!

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30 Kiran @ KiranTarun.com August 26, 2013 at 6:20 pm

Love quiche and you took it up a notch with that delicious potato crust, Dara! What a yummy recipe to celebrate Aggie :)

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31 Suzanne August 26, 2013 at 7:03 pm

I love quiche, and a potato crust seems like such a healthier option than a regular pastry crust.

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32 Brenda @ a farmgirl's dabbles August 26, 2013 at 8:58 pm

Absolutely beautiful quiche. I’m wishing there would be a warm piece waiting for me when I wake up in the morning! Such a perfectly lovely dish for Aggie’s shower, what a fun day celebrating with her!

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33 Aggie August 28, 2013 at 4:45 am

Oh Dara, I just love you girl!! Thank you for such sweet words and well wishes, and for this amazing dish! You know I love it, it’s my kind of food! That potato crust puts it over the top!
xo

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34 Donna August 28, 2013 at 4:36 pm

What a great crust alternative!

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35 Jersey Girl Cooks August 28, 2013 at 5:40 pm

What a delicious quiche and I love the crust idea! Great virtual shower for Aggie!

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36 Sandy @ RE August 28, 2013 at 9:36 pm

Love this, Dara, for dinner or a shower! Perfect for Aggie, too! Love the H&D pic! Great memories.

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37 Catherine @ French Toast and Wine August 29, 2013 at 12:43 am

Wow! This looks fantastic! Such a cute idea – a virtual shower…

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38 Sylvie @ Gourmande in the Kitchen August 29, 2013 at 1:23 am

What a smart idea to sub potatoes for a flour based crust here!

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39 leslie August 30, 2013 at 7:36 am

LOVE the potato crust!!!! This is the ultimate baby shower food!!!

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40 Miss @ Miss in the Kitchen August 30, 2013 at 7:52 pm

I want this for breakfast this weekend! I really love that you used shredded potatoes for the crust, brilliant!!

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41 Liz September 1, 2013 at 9:44 am

Love quiche and this one is a little different. Thanks so much.

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42 Nutmeg Nanny September 4, 2013 at 5:39 pm

Oh yum :) quiche is one of my favorite breakfast dishes, this recipe is perfect!!

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43 kirsten@FarmFreshFeasts September 8, 2013 at 1:56 pm

Dara,
Thanks for figuring out how to cook the potato crust for me–I’ve been trying it with shredded frozen hash browns and grated potatoes without success.
I just knew, if I could figure out how to get the potato crust cooked, that the quiche would taste delicious. Yours looks wonderful and what a lovely thoughtful idea.
Thanks!

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44 Carole April 3, 2014 at 2:57 pm

I have made this several times now,in fact I try and make it once a week with a salad,love it,and have passed on the recipe,sometimes my crust gets a bit burnt around the edges,is my oven too hot,also I do grease the quiche dish with some olive oil,maybe that’s where I’m going wrong.
As I’m from New Zealand,I grate some of our lovely kumara in the crust,it’s really nice,most of you will know it as sweet potato .

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