HEALTHY QUICHE RECIPE WITH CRUST RECIPES

Name: Potato Crust Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings.
Ingredients: CRUST:; 4 cups coarsely shredded uncooked potatoes (about 4 large); 1/2 cup chopped onion; 1 large egg, lightly beaten; 1 cup all-purpose flour; 1/2 teaspoon salt; FILLING:; 1-1/2 cups shredded Colby cheese, divided; 1/2 cup chopped onion; 1-1/2 cups cubed fully cooked ham; 1-1/2 cups fresh broccoli florets; 3 large eggs, lightly beaten; 1 cup half-and-half cream; 1/2 teaspoon salt; Dash ground nutmeg; Paprika

POTATO CRUST QUICHE RECIPE: HOW TO MAKE IT

Potato Crust Quiche Recipe: How to Make It image

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself—all you need to add is a salad. —Nancy Smith, Scottsdale, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

Steps:

In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 155mg cholesterol, SodiumContent 833mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

SPINACH & FETA QUICHE RECIPE - EATINGWELL

Spinach & Feta Quiche Recipe - EatingWell image

This quiche skips the crust and delivers spinach, dill and feta cheese in every bite. Enjoy this easy quiche for brunch or make it for dinner and serve with a green salad on the side.

Provided by Carolyn Casner

Categories Healthy Quiche Recipes

Total Time 1 hours 10 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
½ cup finely chopped onion
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 ¼ cups reduced-fat milk
4 large eggs, beaten
1 tablespoon chopped fresh dill, plus more for garnish
1 teaspoon lemon zest
1 teaspoon salt
¼ teaspoon ground pepper
3 ounces crumbled feta cheese (3/4 cup)

Steps:

Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in spinach; remove from heat.
Meanwhile, whisk milk, eggs, dill, lemon zest, salt and pepper together in a medium bowl.
Spread the spinach mixture evenly in the prepared pie plate. Sprinkle with feta, then pour in egg mixture. Bake until firm to the touch and a knife inserted into the center comes out dry, 45 to 50 minutes. Let stand for 10 minutes before serving. Garnish with additional fresh chopped dill, if desired.

Nutrition Facts : Calories 126 calories, CarbohydrateContent 5 g, CholesterolContent 104 mg, FatContent 9 g, FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 3 g, SodiumContent 250 mg, SugarContent 3 g

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POTATO CRUST QUICHE RECIPE: HOW TO MAKE IT

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself—all you need to add is a salad. —Nancy Smith, Scottsdale, Arizona
From tasteofhome.com
Reviews 3.9
Total Time 55 minutes
Category Breakfast, Brunch
Calories 358 calories per serving

In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

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A few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Breakfast, Brunch
Calories 332 calories per serving

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

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Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

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