Monday, June 6, 2011

Broccoli, Mushroom and Ham Quiche with a Potato Crust

I FINALLY got around to making a quiche for dinner. I’ve literally been craving one after seeing so many people make them in the blog world. It is so easy to put together, inexpensive and you basically just add whatever you like to it as you would in an omelet. Most of the time you will see a quiche made in a pie shell and all I think about is calories, calories, calories. It takes away from the best part, the eggy part with all the vegetables! I’ve made a crustless quiche before that was delicious.

The quiche I share with you today is made with a potato crust. Looks elegant and hey more vegetables! Quiche for dinner is really easy and when you add fresh vegetables and good seasoning, a boyfriend who is against eggs for dinner will actually REALLY enjoy this dish. I served it with a side salad and we both went back for seconds on the quiche. I found inspiration on the potato crust from Thinkfood. I changed it up by adding in egg whites and less cheese.


Broccoli, Mushroom and Ham Quiche with a Potato Crust

Adapted from Thinkfood


3-4 red potatoes, sliced very thinly

Cooking Spray

1 teaspoon olive oil

1/2 sweet onion, diced

1/2 cup button mushrooms, sliced

1/4 cup grape tomatoes, cut in half

3/4 cup ham, diced

1 cup broccoli florets

2 slices fontina cheese, cut in half

4 whole large eggs, beaten

4 large egg whites, beaten

1/4 cup non-dairy milk

Sea salt and fresh black pepper


Preheat the oven to 375 degrees F. Coat a pie pan with cooking spray. Layer thin slices of potato in the pan, overlapping, to completely cover the bottom and sides. Spray with cooking spray again, season with a little salt and pepper and bake in the oven for 10 minutes. Remove from oven and set aside.


Meanwhile, heat the olive oil in a large skillet oven medium heat. Add the onions and mushrooms and season to taste with salt. Sauté the onions and mushrooms for 5 minutes. Add in the broccoli and continue sautéing for for another 3-4 minutes or until the mushrooms and onions are golden brown. Distribute onions, mushrooms, broccoli, tomatoes, and diced ham in the potato crust.

Beat eggs and milk together, and season with salt and pepper to taste. Pour the egg mixture on top of the veggies and ham. Top the quiche with the slice pieces of cheese. Place the quiche into the oven for 30-40 minutes, or until a knife inserted in the center comes out clean. Remove from oven and let cool for a few minutes before slicing.



Roasted grape tomatoes will burst in your mouth full of sweetness. This was a great addition to the quiche.


The potato crust was crisp and added a touch of elegance to this dish.



1 comment:

Pam said...

I love potato crusted quiches... this looks lovely!