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Vegetarian Quiche With Potato Crust

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“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.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
  3. Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
  4. While potato-crust is cooking, work on the veggies.
  5. Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
  6. 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.
  7. Beat the eggs in a bowl with the evaporated milk.
  8. After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
  9. Spread the cooked onions and peppers evenly in the pie pan.
  10. Spread the broccoli (and carrots) evenly over the onions and peppers.
  11. Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
  12. Sprinkle the rest of cheese over the veggies.
  13. Carefully pour the milk and egg mixture into the deep dish pie pan.
  14. 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.
  15. Cool for 5 to 10 minutes before serving.

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