11
Submitted by Lowfat Linda
"My family absolutely loves quiche, but I didn't make it frequently due to the hydrogenated oils from the pie crust and the extra calories from the heavy cream. It took me several years to perfect this recipe to make it low fat while maintaining the richness and flavor. The idea of using potato for the crust came from Elizabeth's O'Brien Quiche recipe (thank you Elizabeth!) and this was the final substitution I needed for honing this recipe. Because I cram so much into this deep dish quiche, it is very filling. I like to serve sliced melon (water- or cantelope) for dessert."
photo by hayley.ashworth 
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
6
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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)
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directions
- Preheat oven to 375 degrees.
- Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
- Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
- While potato-crust is cooking, work on the veggies.
- Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
- 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.
- Beat the eggs in a bowl with the evaporated milk.
- After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
- Spread the cooked onions and peppers evenly in the pie pan.
- Spread the broccoli (and carrots) evenly over the onions and peppers.
- Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
- Sprinkle the rest of cheese over the veggies.
- Carefully pour the milk and egg mixture into the deep dish pie pan.
- 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.
- Cool for 5 to 10 minutes before serving.
Questions & Replies
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Reviews
-
My very first quiche and its was delicious, btw I added asparagus as decorations for topping (I attached a photo)...my daughter who never had quiche before, loves it and asked if she could bring as lunch for school! :)
Asian Lady
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This is the 1st quiche I have made & it was excellent! I shredded my own organic potatoes & tossed with salt, pepper & olive oil. I added my own ingredient concoction of fresh baby spinach, feta & onion. I also added a thin layer of reg. shredded cheddar :) I would have liked the crust to be crunchy, mine was still good but I think since I shredded my own it didn't crisp quite as well as the frozen kind would. Next time I will pan fry my potatoes in evoo to crisp up both sides then place in the pie plate.
Sirpezy
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Really good! I added mushrooms and asparagus and used Swiss cheese. My only issue was that the potatoes were pretty bland. I think next time I might sprinkle them with season salt, balsamic vinegar or Frank's for a little brightness or just drizzle with a little butter before topping with cheese. Thanks for sharing this simple, healthified quiche recipe.
Lucky in Bayview
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My family loved this there was none left. Now I modified the recipe to suit our tastes:<br/>No broccoli - mushrooms instead<br/>I didn't make it vegan we used good old "oink oink" I used about 10 slices<br/>I used red onions<br/>I made a larger portion so I used:<br/>7eggs<br/>1 1/3 cup of evaporated milk<br/>7 button mushrooms<br/>I seasoned my eggs with salt (about 1 tsp pepper about 1 tsp and paprika about 1/2 tsp) <br/>I used a 9X12 glass pan about 2 inches deep<br/><br/>Thanks for the recipe base
See Also21 Paleo Instant Pot Recipescharm76
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Love having a potato crust! I am crust picky. I had the leftovers for breakfast with toast the next morning. Next time I plan on using some garlic powder in the egg mix for extra flavor, as well as not pre-cooking the broccoli, carrots, and bell pepper. I like my veggies firmer :)
meowkatmeow
see 6 more reviews
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Tweaks
-
I used a big bag of fresh spinach instead of the broccoli and red bell peppers. I also did not add carrots or bacon and I used shredded velveeta instead of cheddar as this is what I had on hand. I also didn't have a deep pie dish so I used a small glass rectangle dish that worked fine. I've made this twice and it is much better if you can wait an hour after it is done to eat it. Kids and adults alike loved this dish.
Prissz
RECIPE SUBMITTED BY
Lowfat Linda
- 1 Follower
- 18 Recipes
- 7 Tweaks
<p>I am now living in Massachusetts outside of Boston in the family homestead. We're enjoying having four seasons again, after spending 15 years living in Texas. I spent our first year in MA as a stay-at-home mom, taking care of our multi-generational family and really expanded my cooking skills and I was able to try alot of new recipes. Now I'm back to work (social work/manager at an Eldercare agency) so I'm now cooking the quicker recipes much more often. We sit down to dinner together every night (except maybe once on the weekend when DH and I leave the kids with my mom -- one of the perks of living in Massachusetts instead of Texas!). <br /><br />I like to focus on 'real' foods (the less processed the better), lots of veggies and cutting out the extra calories without cutting out flavor. My general dinner menu rule is 1 protein, 1 pasta/rice/grain, and 3 vegetables (typically at least one green and one orange). My youngest has been known to say, Hey, where's the third veggie? when I get lazy.</p>
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