Best 3 Vegetable Potato Quiche Recipes

Welcome to the ultimate guide for discovering the best vegetable potato quiche recipe that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned cook seeking a new culinary adventure or a novice looking to try your hand at a delicious and hearty dish, this article has everything you need. Get ready to embark on a journey of culinary exploration as we delve into the world of vegetable potato quiches, uncovering secret ingredients, essential cooking techniques, and tips for creating the perfect quiche that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE POTATO QUICHE

Vegetable Potato Quiche image

Of all the recipe Mom used to make, this was one of her best. When I make it, I'm reminded of home.-Lori Hiscock, Kalamazoo, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 4-6 servings.

Number Of Ingredients 13

Ingredients

3 cups frozen shredded hash brown potatoes, thawed
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
FILLING:
1-1/2 cups sliced zucchini
3/4 cup chopped sweet red pepper
1 tablespoon butter
1/2 cup cubed fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
Salt and pepper to taste
3/4 cup shredded Monterey Jack cheese

Steps:

In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper. , Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 349mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

POTATO VEGETABLE QUICHE

Potato Vegetable Quiche image

When I can't decide what I'd like for supper, this hearty quiche is my first choice.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

5 medium unpeeled potatoes (about 2 pounds), cooked and mashed
2 tablespoons butter
1 teaspoon salt
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup diced cooked bacon
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
3 large eggs, lightly beaten
1/2 cup cream-style corn
1/4 cup whole milk
1/4 teaspoon paprika

Steps:

Place warm potatoes in a large bowl; add butter, salt, parsley, pepper and nutmeg. Mix well. Spread into a greased 9-in. pie plate. Combine cheese, onion, mushrooms, bacon and peppers. Spoon into crust. Combine eggs, corn and milk; pour over vegetables. Sprinkle with paprika. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts :

POTATO & VEGETABLE QUICHE (NO PASTRY)

Potato & Vegetable Quiche (No Pastry) image

Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Temperature was not given so I have made a guesstimate and cooked mine for 1 hour at 190 C (375 F). Vegetables: use what you have to hand and you just fill up the dish :) REGION: New Zealand.

Provided by kiwidutch

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

500 g potatoes (1.1 lb)
15 g butter (0.5 oz)
284 ml cream (1/2 pint)
125 g bacon (4 oz)
150 g cheese (grated, 5 oz)
450 g stir fry vegetables (1 lb)
3 eggs
salt
pepper

Steps:

Cook potatoes, mash and add grated cheese and press into an oven dish.
Heat the butter in a pan, add the vegetable and cook until they are soft. Spread the vegetables out on the potato base.
Beat the cream and eggs together, add salt and pepper and pour over the vegetable mixture.
Cook for 40 minutes at 375 F (180 c) until brown.

Nutrition Facts : Calories 437.9, Fat 35, SaturatedFat 18.4, Cholesterol 194.8, Sodium 485.8, Carbohydrate 18.4, Fiber 1.8, Sugar 0.9, Protein 13.2

Tips:

Use a variety of vegetables. This will give your quiche a more colorful and flavorful filling. Some good options include broccoli, cauliflower, zucchini, spinach, and mushrooms.
Don't overcook the vegetables. You want them to be tender, but still have a bit of crunch. Overcooked vegetables will make your quiche soggy.
Use a good quality cheese. The cheese is one of the main ingredients in a quiche, so it's important to use a good quality cheese that will melt well and add flavor to the dish.
Don't overbeat the eggs. Overbeaten eggs will make your quiche tough. Just whisk them until they are well combined.
Bake the quiche until it is set in the center. A toothpick inserted into the center of the quiche should come out clean when it is done.
Let the quiche cool before slicing. This will help it to set and make it easier to slice.

Conclusion:

Vegetable potato quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With so many different variations, there's sure to be a vegetable potato quiche recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give vegetable potato quiche a try!