Potato Vegetable Quiche No Pastry
Satisfy your cravings for a hearty yet healthy meal with this Potato Vegetable Quiche No Pastry—a gluten-free and crustless twist on the classic quiche! Thinly sliced potatoes form a golden, savory base that perfectly cradles a vibrant medley of sautéed zucchini, bell peppers, spinach, and aromatic garlic and onions. Packed with protein from six large eggs and enriched with melty cheddar cheese, this dish is as nutritious as it is flavorful. With a prep time of just 20 minutes, it’s a simple and wholesome option for breakfast, lunch, or dinner. Seasoned with a touch of paprika and garnished with fresh parsley, this quiche is perfect for those seeking a low-carb, vegetarian-friendly recipe that doesn’t skimp on taste. Serve it warm alongside a crisp garden salad, and enjoy a delicious, guilt-free meal!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 tablespoon Olive oil
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 1 medium, diced Zucchini
- 1 medium, diced Bell pepper
- 100 grams Spinach
- 6 large Eggs
- 120 milliliters Milk
- 120 grams, shredded Cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons, chopped (optional garnish) Parsley
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a 9-inch (23 cm) round pie dish with olive oil or cooking spray.
Peel and thinly slice the potatoes into rounds. Layer the potato slices evenly onto the bottom and sides of the prepared pie dish, overlapping slightly to form a 'crust.' Brush the potato slices with 1 tablespoon of olive oil and bake in the oven for 10 minutes. Remove and set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant.
Add the diced zucchini and bell pepper to the skillet. Cook for 4-5 minutes until the vegetables begin to soften. Toss in the spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika. Stir in the shredded cheddar cheese.
Add the sautéed vegetables to the egg mixture and stir to combine.
Pour the vegetable and egg mixture over the pre-baked potato base in the pie dish. Spread out evenly using a spatula.
Bake the quiche in the preheated oven for 25-30 minutes, or until the top is golden and the center is set. Insert a toothpick in the center—it should come out clean.
Allow the quiche to cool for 5-10 minutes before serving. Garnish with chopped parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 37.4 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 998 mg | 77% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5170 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
