Healthy Potato-Crusted Vegetarian Quiche Recipe w/ Zucchini, Tomatoes & Feta (2024)

This potato-crusted vegetarian quiche recipe, filled with summer vegetables, makes a beautiful presentation for a weekend brunch. It's also easy enough to throw together for a Meatless Monday dinner.

Today is a celebration, and I can't think of anyone who I'd like to honor more than my dear friend, Aggie, of Aggie's Kitchen. She is having a baby boy, and a whole herd of food bloggers are coming out in force today to throw Aggie a surprise virtual baby shower.

If you peruse the recipe index on Aggie's blog, you'll notice that she is dedicated to serving fresh, healthy meals to her family, and Aggie herself follows a mainly pescetarian diet. So, I thought I'd pull out an easy vegetarian quiche recipe that would be perfect to serve at a baby shower...or for brunch or a Meatless Monday dinner, for that matter.

Before we dive into the recipe, or all of the other amazing dishes and drinks made by my fellow bloggers, I think you should know something about the guest of honor. Aggie is one of those people who draws you to her. Maybe it's the warmth in her eyes and her smile or perhaps it's the way she takes a genuine interest in each person she meets. She obviously adores her son and daughter, and her little guy-to-be doesn't even have an inkling yet of lucky he is to be born into this family.

(That's Aggie, second from the right.)

From me to you, Aggie...congratulations, my friend. You deserve all the happiness in the world!

The recipe:

The crust:

Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray.

In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.

Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish.

Bake until the potatoes are golden brown on the edges, 17 to 20 minutes.

The quiche:

Lower the oven heat to 375 degrees F.

While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper.

Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust.

Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture.

Bake at 375 degrees F until the egg is set in the center and starting to brown, 25 to 35 minutes.

Let the quiche cool for about 10 minutes. Cut and serve.

Printable Recipe

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