Vegetarian Quiche with Potato Crust
Elevate your vegetarian brunch game with this irresistible Vegetarian Quiche with Potato Crust! Featuring a golden, crispy crust made entirely of grated russet potatoes, this gluten-free quiche is the perfect blend of wholesome ingredients and indulgent flavors. The creamy filling combines fresh spinach, sweet red bell peppers, and sautéed onions, all folded into a rich mixture of eggs, heavy cream, and shredded cheddar cheese. A sprinkle of tangy feta adds a delightful finishing touch. Seasoned with thyme and oregano, this quiche is bursting with savory flavor in every bite. Perfect for a weekend breakfast, easy lunch, or even a light dinner, it's a versatile dish that pairs beautifully with a crisp side salad. Ready in just over an hour, this quiche serves up to six and is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 2 cups spinach
- 1 medium red bell pepper
- 1 small yellow onion
- 2 cloves garlic
- 0.5 cup crumbled feta cheese
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the potatoes. Using a box grater, shred the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible.
In a large mixing bowl, combine the grated potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
Lightly grease a 9-inch pie dish or tart pan with the remaining olive oil. Press the grated potato mixture into the dish, covering the bottom and sides to form an even crust.
Bake the potato crust in the preheated oven for 20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
Lower the oven temperature to 375°F (190°C).
While the crust bakes, prepare the filling. Dice the red bell pepper and onion, and mince the garlic.
Heat a medium skillet over medium heat. Sauté the onion and bell pepper for 3-4 minutes, or until softened. Add the garlic and spinach, cooking for another 2-3 minutes until the spinach is wilted. Remove the skillet from heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, thyme, and oregano.
Stir the sautéed vegetables and shredded cheddar cheese into the egg mixture.
Pour the filling into the prepared potato crust, spreading it evenly. Sprinkle the top with crumbled feta cheese.
Bake the quiche for 30-35 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and let the quiche rest for 5-10 minutes before slicing and serving.
Enjoy your Vegetarian Quiche with Potato Crust!
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 24.5 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1502 mg | 116% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6200 mg | 132% | |
*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.
