I’m old enough to remember when quiche became trendy. There were so many varieties of quiche but regardless of the ingredients all had a few things in common: they were easy, they were versatile and could be a lunch, dinner, snack or brunch item, and, most importantly, delicious. You could not go wrong with a quiche! It seemed like every combination of vegetables, meats, or cheeses always seemed to work.
Quiches fell out of favor for some reason, but I decided to bring it back. My version loses the heavy, thick crust and replaces it with a healthier option using sweet potatoes. This crust can be varied to use any kind of thinly sliced potato or even cauliflower. The vegetables are sautéed and take on an additional layer of flavor that compliments the crust and the fluffy eggs. I use fontina cheese to add another layer of richness without a lot of fat, but any soft cheese can used, alone or in combination, to add more depth of flavor.
Like the quiche of the past, this recipe works well for a lunch, a main course, or midday snack, or for a perfect brunch item. It’s perfect to bring as a hostess gift or to make in advance and freeze to have on hand when needed. The ingredients can be changed to suit any taste and you can add more of what you like or take out what you don’t–the possibilities are endless!
Easiest Quiche
Crust:
- 1 medium sweet potato
- 1 medium white potato
- Vegetable oil to spray
- Heat oven to 375F. Spray a 9- inch pie plate with vegetable spray.
- Using a mandolin, slice the potatoes into thin, ½ inch circles.
- Layer the potato circles in an overlapping pattern around the bottom of the pie pan and then up the sides. Spray an additional mist of vegetable spray on top of the layered vegetables.
- Bake for 15 to 20 minutes until the edges of the potatoes are light brown and slightly crisp. Remove from heat and set aside.
Filling:
- 2 tablespoons extra virgin olive oil
- 1 green zucchini, sliced into ½ inch circles
- 1 yellow squash, sliced into ½ inch circles
- 2 carrots, peeled and diced
- ½ cup of mushrooms (white, portobello, or cremini) chopped
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 6 eggs
- 2 egg whites
- ¾ cup skim milk
- 1 cup Fontina, white cheddar or mozzarella cheese, grated
- ¼ cup grated Parmesan cheese
- Preheat oven to 350F.
- In a large skillet over medium high heat, heat the extra virgin olive oil. Add the zucchini, squash, carrots, mushrooms and broccoli and sauté until tender, about 5 to 6 minutes.
- Add garlic and sauté an additional 1 minute. Remove from heat and allow to cool slightly.
- In a large bowl, beat the eggs and egg whites until combined and fluffy. Add the skim milk and beat until combined and smooth. Add 1 cup of cheese and stir to combine.
- Pour egg mixture into prepared potato crust, allowing the mix to settle and distribute evenly. Top with parmesan cheese.
- Place pie plate on a cooking sheet to capture any spillover. Bake for 35 to 40 minutes until the eggs filling is set and the top is slightly golden. Remove from oven and allow to cool slightly. Slice and serve with a salad, fresh vegetables, mixed fruit, or a slice of toasted multi-grain bread.
Featured photo by James Harris