Best Potato Crusted Vegetarian Quiche Recipe With Zucchini Tomatoes Feta Recipe 415 Recipes

POTATO-CRUSTED VEGETARIAN QUICHE RECIPE WITH ZUCCHINI, TOMATOES & FETA RECIPE - (4.1/5)

Steps:

• Crust: Preheat the oven to 425°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. Quiche: Lower the oven heat to 375°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°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. 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

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!