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!
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.
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.
Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta
- 2 ¾ cups peeled & grated russet potato about 1 pound potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 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
- 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.
- 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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Can this be frozen and then heated to enjoy the next day?
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 .
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.
Oh yum 🙂 quiche is one of my favorite breakfast dishes, this recipe is perfect!!
Love quiche and this one is a little different. Thanks so much.
Miss @ Miss in the Kitchen
I want this for breakfast this weekend! I really love that you used shredded potatoes for the crust, brilliant!!
LOVE the potato crust!!!! This is the ultimate baby shower food!!!
Sylvie @ Gourmande in the Kitchen
What a smart idea to sub potatoes for a flour based crust here!
Catherine @ French Toast and Wine
Wow! This looks fantastic! Such a cute idea - a virtual shower...
Sandy @ RE
Love this, Dara, for dinner or a shower! Perfect for Aggie, too! Love the H&D pic! Great memories.
Jersey Girl Cooks
What a delicious quiche and I love the crust idea! Great virtual shower for Aggie!
What a great crust alternative!
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!
Brenda @ a farmgirl's dabbles
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!