Vegetable Quiche with Potato Crust

Tuesday, July 12, 2016

This vegetable quiche with a grated potato crust is not as much a gluten-free effort, as it is a more-veggie effort. And why not? Potatoes are hearty, potatoes are so versatile, and potatoes are so affordable. We love the humble potato <3

This is a recipe to make when you have leftover vegetables, some potatoes, milk, eggs, and some cheese. And most of us will have them, in varying quantities. Quiches are, in a way, like fried rice. You really don't need a recipe to make them. Just a guideline of how many eggs to how much milk. And you're set. Kinda. Everything about a quiche can be just the way you like it. I went all veg. Lacto-ovo-vegetarian on it, that is.

And this is what I would call an anytime dish. This all vegetable quiche can take you from breakfast to lunch and beyond. It's light enough for the start of the day. For lunch you can pair it with a salad. And hey, it's even great as a midnight snack! So there!

Oh ... did I mention how portable it is? I packed a generous slice for my snack / brunch / workday meal. Super delicious.

These green bits? Chopped brocolli florets. There was a handful sitting on the bottom of the bag of frozen brocolli. And I wasn't about to throw them, so I scattered them on top of the colourful vegetable slices. Eating the rainbow, for sure.

I've gone on and on and maybe you're still hanging on to see the recipe below. Just remember, this is a 'guideline' and you are free to substitute with whatever vegetables you have in your pantry / fridge / freezer. Just make it already!

2 large or 3 medium russet potatoes, washed, peeled and grated
2 tbsp olive oil
Salt and pepper

2 carrots, cut into large matchsticks
1 bell pepper, sliced
1/4 onion, sliced
1/2 zucchini, cut into large matchsticks
Handful chopped brocolli
3 eggs
1 cup cream
1/2 cup milk
1/2 tsp grated nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
185 g (1-1/2 cups) grated cheese (cheddar, colby, or fontina, or a mix)
60 g (1/2 cup) freshly grated parmigiano reggiano 

1. Preheat the oven to 220C or 425F.
2. Butter a 23 cm or 9 inch baking dish and set aside.

3. With a paper towel, try to squeeze all the moisture out of the grated potatoes.
4. Toss them with the olive oil, salt and pepper.
5. Arrange them on the bottom and sides of the baking dish, pressing down to make a firm crust.
6. Bake until golden brown, about 15-20 minutes. 

7. Place the carrots in a microwave safe bowl with a cup of water, and microwave them for 3 minutes, stirring in between. 
8. In a medium bowl, whisk the eggs, then add the cream, milk, and seasonings.
9. Arrange the vegetables on the baked potato crust, pour the egg and cream/milk mix over it, then top with the grated cheeses.
10. Bake for 45-50 minutes until the quiche sets (not jiggly in the center) and the cheese is a lovely golden brown.

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