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.

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.

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.

(That's Aggie, second from the right.)

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

The recipe:

The crust:

Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray.

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

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.

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.

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.

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

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

5 from 1 vote

Print Pin Rate

Course: Breakfast, Entrees

Cuisine: French

Keyword: Gluten Free, Vegetarian

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: Servings

Calories: 109kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Crust:

2 ¾ cups peeled & grated russet potato about 1 pound potatoes
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground pepper

The Quiche:

3 eggs
1 egg white
⅔ cup low-fat 1% milk
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground pepper
1 cup grated zucchini
½ cup chopped tomato
¼ cup crumbled feta cheese
1 green onion thinly sliced

Instructions

The Crust:

Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray.
With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato.
In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.
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.
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.
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.

Notes

WW (Old Points) 2 / WW (Points+) 3

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 1 vote (1 rating without comment)