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Mouthwatering Potato-Crusted Vegetarian Quiche Recipe

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Ingredients

Adjust Servings:
1 (16 ounce) package frozen hash brown potatoes, thawed or mostly thawed
1 tablespoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 1/2 cups broccoli florets
1/2 cup carrot, shredded (optional)
5 slices vegetarian bacon, cooked and crumbled
2 cups reduced-fat sharp cheddar cheese, shredded
5 large eggs
1 cup evaporated skim milk (2/3 of a can)

Nutritional information

265.5
Calories
96 g
Calories From Fat
10.7 g
Total Fat
3.6 g
Saturated Fat
164.6 mg
Cholesterol
422.1 mg
Sodium
22.1 g
Carbs
1.6 g
Dietary Fiber
6.1 g
Sugars
20.4 g
Protein
254g
Serving Size

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Mouthwatering Potato-Crusted Vegetarian Quiche Recipe

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    Cuisine:

    My family absolutely loves quiche, but I didn't make it frequently due to the hydrogenated oils from the pie crust and the extra calories from the heavy cream. It took me several years to perfect this recipe to make it low fat while maintaining the richness and flavor. The idea of using potato for the crust came from Elizabeth's O'Brien Quiche recipe (thank you Elizabeth!) and this was the final substitution I needed for honing this recipe. Because I cram so much into this deep dish quiche, it is very filling. I like to serve sliced melon (water- or cantelope) for dessert.

    • 105 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Vegetarian Quiche With Potato Crust, My family absolutely loves quiche, but I didn’t make it frequently due to the hydrogenated oils from the pie crust and the extra calories from the heavy cream It took me several years to perfect this recipe to make it low fat while maintaining the richness and flavor The idea of using potato for the crust came from Elizabeth’s O’Brien Quiche recipe (thank you Elizabeth!) and this was the final substitution I needed for honing this recipe Because I cram so much into this deep dish quiche, it is very filling I like to serve sliced melon (water- or cantelope) for dessert , Really good! I added mushrooms and asparagus and used Swiss cheese My only issue was that the potatoes were pretty bland I think next time I might sprinkle them with season salt, balsamic vinegar or Frank’s for a little brightness or just drizzle with a little butter before topping with cheese Thanks for sharing this simple, healthified quiche recipe


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees.

    2
    Done

    Press Shredded Potatoes Into a Lightly Oiled Large Deep Dish Pie Pan (use a Second Glass Pie Plate to Smash Them Into Shape).

    3
    Done

    Place Pie Plate in Oven For 10-15 Minutes Until the Potatoes Are Just Beginning to Brown.

    4
    Done

    While Potato-Crust Is Cooking, Work on the Veggies.

    5
    Done

    Brush Fry Pan With Olive Oil and Saute the Onions and Peppers Until Onions Are Transparent, Remove from Heat.

    6
    Done

    Cook the Broccoli (and Optional Carrots) Until Slightly Tender -- Either by Steaming For About 5 Minutes or Zapping in a Covered Microwavable Dish With a Splash of Water For About 2 Minutes.

    7
    Done

    Beat the Eggs in a Bowl With the Evaporated Milk.

    8
    Done

    After Removing the Potatoes from the Oven, Sprinkle About 2/3 Cup of the Cheese Over the Potato Crust.

    9
    Done

    Spread the Cooked Onions and Peppers Evenly in the Pie Pan.

    10
    Done

    Spread the Broccoli (and Carrots) Evenly Over the Onions and Peppers.

    11
    Done

    Sprinkle the Crumbled Veggie Bacon Over the Veggies. This Should Basically Fill the Deep Dish Pie Pan Completely.

    12
    Done

    Sprinkle the Rest of Cheese Over the Veggies.

    13
    Done

    Carefully Pour the Milk and Egg Mixture Into the Deep Dish Pie Pan.

    14
    Done

    Place in the Oven (i Usually Have a Cookie Sheet Underneath to Catch Any Spills) For 45 Minutes or Until Egg Is Cooked and Firm.

    15
    Done

    Cool For 5 to 10 Minutes Before Serving.

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