Photo: Markus Spiske
Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta
14 ingredients
15 min + 50 min
Serves 8
openrecipes
Estimated Nutrition (whole recipe, rough)
708
Calories
29g
Protein
37g
Fat
70g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 3/4 cups peeled & grated russet potato (about 1 lb. potatoes)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 3 eggs
- 1 egg white
- 2/3 cup low-fat (1%) milk
- 3/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 cup grated zucchini
- 1/2 cup chopped tomato
- 1/4 cup crumbled feta cheese
- 1 green onion, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes