Why You’ll Love This Vegetarian Quiche With Potato Crust Recipe
While many quiche recipes can be heavy and complicated, I love this Vegetarian Quiche with Potato Crust because it’s not only simple to make but also packed with flavor and nutrition.
The potato crust gives it an irresistible crunch, while the colorful veggies bring vibrancy to every bite. It’s perfect for brunch or a light dinner, and I can whip it up quickly, making it a go-to option for busy weeknights.
Plus, it’s flexible—feel free to swap in your favorite vegetables. Trust me, once you try it, you’ll find yourself craving this delightful dish again and again!
Ingredients of Vegetarian Quiche With Potato Crust
Are you ready to plunge into the delicious world of Vegetarian Quiche with Potato Crust? This dish is like a cozy hug for your taste buds, bringing together a crunchy potato crust and a medley of vibrant veggies that dance together in your mouth.
Whether you’re hosting a brunch or just want something hearty for dinner, this quiche is here to save the day. Plus, it’s super easy to make, which is a win-win in my book. Now, let’s gather our ingredients so we can whip up this tasty treat.
Here’s what you’ll need to make this scrumptious vegetarian quiche:
- 1 (16 ounce) package frozen hash brown potatoes, thawed or mostly thawed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1 1/2 cups broccoli florets
- 1/2 cup carrot, shredded
- 5 slices vegetarian bacon, cooked and crumbled
- 2 cups reduced-fat sharp cheddar cheese, shredded
- 5 large eggs
- 1 cup evaporated skim milk (about 2/3 of a can)
Now, let’s talk about those ingredients for a moment. The beauty of this recipe is its flexibility.
Don’t have broccoli? No problem! Swap it for spinach or any greens you have on hand. Not a fan of vegetarian bacon? You could easily leave it out or substitute it with some sautéed mushrooms for that umami flavor.
And if you’re feeling adventurous, throw in some spices or herbs to jazz up the flavor. Cooking should be fun, right? So don’t be afraid to get creative and make this quiche your own.
Who knows, you might just invent the next big thing in vegetarian cooking—no pressure, though. Just remember to enjoy the process, and let your kitchen be your canvas.
How to Make Vegetarian Quiche With Potato Crust
Making a Vegetarian Quiche with a Potato Crust is easier than you might think, and I promise it will be a hit at your table. First things first, you’ll want to preheat your oven to 375 degrees.
While that’s heating up, grab your 1 (16 ounce) package of frozen hash brown potatoes. Thaw them out a bit, then get ready to press them into a lightly oiled large deep dish pie pan. I like to use a second pie plate to smash the potatoes into place, but you can get creative with whatever’s handy.
Once your crust is formed, pop it in the oven for about 10 to 15 minutes until it starts to turn golden brown. This step is essential because it gives your quiche that delicious, crunchy base.
While your potato crust is getting its glow-up, it’s time to prep those veggies. Heat 1 tablespoon of olive oil in a skillet and toss in your chopped onion and 1/2 red bell pepper. Sauté them until the onions become transparent, which, let me tell you, makes your kitchen smell like heaven.
Next, take 1 1/2 cups of broccoli florets (and if you’re feeling fancy, add 1/2 cup of shredded carrot) and cook them until they’re just slightly tender. You can steam them or microwave them for a couple of minutes.
With your veggies all set, whisk together 5 large eggs and 1 cup of evaporated skim milk in a bowl. This creamy mixture is the magic that holds everything together.
Now comes the fun part! Once your potato crust is ready, sprinkle about 2/3 cup of the shredded reduced-fat sharp cheddar cheese over the crust.
Add the sautéed onions and peppers, then layer on the broccoli (and carrots if you used them) followed by the crumbled 5 slices of vegetarian bacon. Seriously, it’s like a colorful veggie party in there.
Top it all off with the remaining cheese—because cheese is life, right? Now, carefully pour in the egg and milk mixture, making sure it fills the pan just right (I usually place a cookie sheet underneath to catch any spills, because who wants to clean that mess?).
Bake your quiche for about 45 minutes, or until the egg is firm and cooked through. Let it cool for a few minutes before serving, and enjoy the savory goodness you just created. It’s like a warm hug in a pie pan.
Vegetarian Quiche With Potato Crust Substitutions & Variations
After you’ve mastered the basic Vegetarian Quiche with Potato Crust, you might want to mix things up a bit.
For a different flavor, try adding sautéed mushrooms or spinach instead of broccoli. You can swap out the vegetarian bacon for smoked tempeh or chickpeas for added protein.
If you’re looking for a dairy-free option, use almond or soy cheese and replace the evaporated milk with a plant-based milk.
Experiment with spices like nutmeg or smoked paprika to elevate the taste.
Just remember, the beauty of this quiche lies in its versatility, so feel free to get creative with your favorite ingredients!
Additional Tips & Notes
While preparing your vegetarian quiche, keep a few additional tips in mind to enhance your experience.
First, don’t skip pre-baking the potato crust; it helps prevent sogginess.
I love adding spices like paprika or garlic powder for an extra kick. You can also mix in different veggies based on what you have on hand—zucchini or spinach work great!
If you want a creamier texture, consider adding a dollop of cream cheese to the egg mixture.
Finally, let the quiche cool a bit before slicing; this makes serving easier and allows the flavors to meld beautifully.
Enjoy your delicious creation!