Quiche is something I'm not too fond of unless it's full of vegetables and less of the custardy egg stuff! The ladies swapped out pie crust for potatoes! I thought it was a great idea and something that would add lots of flavor and quite honestly possibly taste much better than the original.
Verdict? Very delicious and very filling. No guilt since this is around 210 calories per serving!
If you're a fan of quiche and maybe even if you're not, you will love this!
Vegetable Quiche with Crispy potato crust
tspn. olive oil
1 onion, chopped
clove of garlic, minced
zucchini, sliced thin, in half moons, and then again
salt and pepper
3 oz. cheese (your choice)
Shred some potato into a bowl and season with tspn olive oil, salt and pepper. Pour into a sprayed casserole dish, about 8x8. Make an even, thin layer on the bottom and up the sides just a bit and bake for 20 minutes, until edges begin to brown at 400 degrees.
Saute some onion and garlic until soft and fragrant over medium heat. Add your choice of vegetables. Finish with the parsley. I had zucchini, so that's what I used. Mushrooms and spinach would be great! Italian sausage would be a great addition, although the calories would obviously jump!
Once the crust is done and the veggies have cooled slightly, add your shredded cheese evenly and pour the beaten eggs over the entire thing. Bake for 20-25 minutes at 350 degrees until eggs are set.