This is a great twist on a traditional pastry crust quiche. I have had those before and while I like them, pie crust isn’t my favorite thing ever. I was excited to see the ideas out in blog land to use a potato crust quiche. I love potatoes and decided to use a lot of vegetables we have in our garden available to us. I based my recipe on this one from the Cookin’ Canuck. I love her ideas.
This meal is great for breakfast, brunch, supper and it also hit the spot as leftovers for lunch the next day. I want to try this sometime using sweet potatoes in the crust and baking the crust ahead of time.
Ingredients, recipe adapted from Cookin’ Canuck
- 2 1/2 cups peeled & grated potato
- 1/4 cup grated red onion
- 1/4 cup grated green pepper
- 1 tbsp. olive oil
- Salt and Pepper to taste
- 5 eggs
- 1/3 cup milk
- 3/4 tsp. paprika
- Salt and pepper to taste
- 1/4 tsp. red pepper flakes
- 1 cup grated zucchini
- 1/3 lb. sliced, chopped deli ham
- 1/2 cup chopped tomato
- 1/4 cup crumbled feta cheese
- 2 green onions, thinly sliced
- Preheat the oven to 425 degrees F. Coat a 10-inch pie dish with cooking spray.
- With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato, onion and pepper.
- 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, 20-22 minutes.
- Lower the oven heat to 375 degrees F.
- While the crust is baking, whisk the eggs and milk together in a large bowl. Whisk in the paprika, salt and pepper and red pepper flakes.
- With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded zucchini.
- Stir the grated zucchini and ham into the egg mixture, and pour the entire mixture into the prepared crust.
- Sprinkle the tomatoes, feta cheese and green onions evenly over the egg mixture.
- Bake at 375 degrees F until the egg is set in the center and starting to brown, about 35 minutes.
- Let the quiche cool for at least 10 minutes so it sets up. Cut and serve.
You don’t need a food processor for this recipe, but I highly recommend one unless you are great at using a hand shredder. Using the food processor took no time!
This is where the time saving would come in handy to pre-bake your crust. I think if you cover it and put it in the fridge overnight, take it out to room temp and continue baking. Great for brunch!
Before and after.
I love all the colors. I especially loved the bites with the feta. Just enough to make you go hmmm?!