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