Made with eggs, half and half, Idaho® potatoes, zucchini, broccoli florets, a diced red bell pepper, one carrot, a sliced green onion, spices and a combination of feta, Parmesan and Swiss cheeses, few things will brighten your day more than eating forkfuls of this spectacular entree. Unlike the traditional preparation of a quiche crust that’s usually made from a pastry or pie dough, this recipe makes use of cooked, sliced potatoes layered on top of one another around the bottom and sides of a pie or quiche pan creating a crispy golden-brown crust when baked.
Cooking spray 3 small or 2 medium Idaho® potatoes, scrubbed 1/2 cup diced zucchini squash 1/2 cup diced broccoli florets 1/2 cup diced red bell pepper 1/2 cup shredded carrot 1/4 cup sliced green onion 1/2 teaspoon garlic powder 3/4 teaspoon sea salt, divided 1 tablespoon olive oil 1/2 teaspoon Herbes de Provence 1/4 cup crumbled reduced-fat feta cheese 1/4 cup shredded Parmesan cheese 1/4 cup shredded Swiss cheese 3 egg whites 3 eggs 3/4 cup fat-free half and half
Preheat oven to 350°F. Coat a 9-inch round pie plate with cooking spray. Set aside. Pierce potatoes with a fork. Microwave on high 7-8 minutes or until soft. Remove from microwave and let cool for 5 minutes. Combine zucchini, broccoli, red bell pepper, carrot, green onion, garlic powder and 1/2 teaspoon salt in microwave-safe bowl. Microwave on high 5-6 minutes until tender. Set aside. Slice cooked potatoes into thin slices; arrange slices in prepared pie plate along bottom and edges of the plate, creating a “crust.” Drizzle olive oil and sprinkle Herbes de Provence over potatoes. Add veggies into potato crust. Sprinkle cheeses over veggies. Whisk the egg whites, eggs, fat-free half and half and remaining 1/4 teaspoon of salt in a small bowl until well combined. Pour over the top of the cheeses. Bake at 350°F for 45 minutes or until set. Remove from oven, let cool for 5 minutes before slicing and serving. Notes: This quiche makes great leftovers. Store tightly covered in the refrigerator for up to four days. Baked quiche freezes well — up to two months. Thaw overnight and bake at 350°F for 20 minutes or until heated through.