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mediterranean style quiche

Mediterranean-Style Quiche with Potato Crust

Course: Breakfast, Recipes
Cuisine: American
Keyword: Eggs, oven, vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 146kcal
This hearty and delicious quiche with potato crust is versatile and fun to make. Also delicious. Very delicious.
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Ingredients

  • 1 large potato, sliced ultra thin
  • 1 tbsp. Butter
  • 1/2 cup onion, chopped
  • 1 node shallot, minced
  • 1 small zucchini, diced
  • 1/2 cup diced red bell pepper
  • 10 stalks of asparagus, snapped into one-inch pieces
  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup ricotta cheese
  • 1/2 tsp dried basil leaves
  • 1/2 tsp dried oregano leaves
  • 2 cups marinara sauce, warmed

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Arrange thinly sliced potatoes in quiche pan or pie plate in single layer.
  • Place in oven and cook for ten minutes, or until potatoes are just barely starting to crisp.
  • In large skillet, heat butter on medium, add onions and shallots; sauté until translucent, three to four minutes.
  • Add the asparagus, and bell pepper. Sauté until tender yet crisp, or al dente.
  • In a bowl, whip eggs, milk, cheeses, basil and oregano until blended.
  • Add the asparagus mixture to the egg batter and mix well.
  • Pour into prepared pie crust.
  • Bake for forty-five minutes or until done.
  • Allow to stand or set up for five minutes before cutting.
  • Serve with warmed marinara sauce and top with shredded parmesan cheese. (See note)

Notes

  • My recommended parmesan cheese is Parmigiano-Reggiano.
  • Nutrition

    Calories: 146kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 555mg | Potassium: 512mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1131IU | Vitamin C: 29mg | Calcium: 144mg | Iron: 2mg