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5
from 1 vote
Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta
From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Breakfast, Entrees
Cuisine:
French
Keyword:
Gluten Free, Vegetarian
Servings:
8
Servings
Calories:
109
kcal
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
Serving:
1
Wedge
|
Calories:
109
kcal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
67
mg
|
Sodium:
407
mg
|
Potassium:
342
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
305
IU
|
Vitamin C:
7.4
mg
|
Calcium:
71
mg
|
Iron:
1
mg