Vegetarian Quiche With Potato Crust Recipe

Name: Vegetarian Quiche With Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (optional); 5 slices vegetarian bacon, cooked and crumbled; 2 cups reduced-fat sharp cheddar cheese, shredded; 5 large eggs; 1 cup evaporated skim milk (2/3 of a can)

Servings: persons

1
Preheat oven to 375 degrees.
2
Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
3
Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
4
While potato-crust is cooking, work on the veggies.
5
Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
6
Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
7
Beat the eggs in a bowl with the evaporated milk.
8
After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
9
Spread the cooked onions and peppers evenly in the pie pan.
10
Spread the broccoli (and carrots) evenly over the onions and peppers.
11
Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
12
Sprinkle the rest of cheese over the veggies.
13
Carefully pour the milk and egg mixture into the deep dish pie pan.
14
Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
15
Cool for 5 to 10 minutes before serving.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Vegetarian Quiche With Potato Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Quiche With Potato Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions