Vegetarian Quiche With Potato Crust

Recipe by Lowfat Linda
READY IN: 1hr 25mins




  • 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.