Summer Veggie and Potato Crusted Quiche

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A classic, but with a summer twist.

This is one of my oldest recipes that I posted when I first started my Instagram. I remember so clearly because I shared the recipe around the holidays, and was pumped when multiple people made it for their family’s Christmas morning breakfast. By multiple I mean like three, but that was a big deal. I think it was the first time anyone had remade one of my recipes, which still today makes me so excited and happy, so all of this to say that this meal has a special place in my heart.

I changed up the original recipe a bit for this dish to make it more summery, using fresh and local seasonal vegetables. The above picture is of the unbaked version because I actually prepped it for someone else who baked it just before serving, so the final product looks way more appetizing. I like this meal because it’s great to meal prep and can be enjoyed as a breakfast, lunch, dinner, or even snack. It’s also super versatile and can be made with any veggies, so use whatever you prefer or have already on hand.

Let me know if you try!

RECIPE:

Ingredients:

• Crust

  • 2 medium russet potatoes sliced into thin semi-circles

  • 2 tbsp olive oil

  • Salt & pepper

• Filling

  • 1 chopped red onion

  • 2 cloves minced garlic

  • 2 tbsp olive oil 

  • 1 chopped yellow squash

  • 1 chopped zucchini

  • 1 cup cherry tomatoes 

  • 1 tsp oregano

  • 6 pasture raised eggs 

  • ½ cup plant milk

  • 1 tbsp dijon mustard

  • 2 tbsp plain dairy free yogurt 

  • Vegan feta cheese

Directions:

• Coat potatoes in olive oil, salt, and pepper and line across the sides and bottom of a baking dish. Bake at 375 for 30 minutes or until potatoes are golden. Remove from the oven and set aside.

• Cook onions, garlic, and olive oil in a pan for a few minutes or until onions are soft. Add in remaining veggies and oregano, and continue to cook for another 5-10 minutes. Press down on the tomatoes until they “pop”, then remove from heat.  

• Whisk eggs, milk, mustard, yogurt, in a large bowl. Stir in cooked veggies and cheese, and pour over the potato crust. Top with additional cheese and bake for 35-40 minutes, or until eggs are set.

Enjoy!