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Eat Well Wednesday: Quiche without the guilt!

Quiche is a food that is notorious for being less-than-healthy.  Traditional quiches are often loaded with heavy cream, greasy bacon, and loads of cheese, all tucked inside a butter-laden pie crust.  Do your family a favor this year by skipping the Quiche Lorraine; instead, serve a healthy veggie quiche that will give them the energy they need to open all their gifts from Santa :-) The recipe below is loaded with vegetables and gets a unique makeover by using a shredded potato crust in place of a pie or pastry crust.  Not to mention, most of the ingredients for this dish are on sale this week at Festival!  A delicious and nutritious breakfast (or light lunch or dinner) for “not a lotta money”… yes please!

Potato-Crusted Veggie Quiche


3 cups Mr. Dell’s Shredded Hash Browns, thawed and drained

¼ cup finely minced onion

1 Tbsp. cornstarch

1 tsp. salt, divided

½ tsp. pepper, divided

1 ½ cup Birdseye Steamfresh Frozen Broccoli, steamed

1 (8 oz.) pkg. Baby Bella mushrooms, sliced

½ cup diced tomatoes

1 cup shredded cheddar cheese

2 large eggs

2 large egg whites

2/3 cup skim milk


  • Preheat oven to 450 degrees F.  Spray a 9-inch pie plate with nonstick cooking spray.
  • For Crust: Gently press the thawed hash brown potatoes between paper towels to dry them as best as possible. In a large bowl, mix the potatoes, minced onion, cornstarch, ½ tsp. salt and ¼ tsp. pepper. Press potato mixture into the bottom and up the sides of the prepared pie plate to form a crust. Bake about 20-25 minutes or until starting to turn golden brown. Remove from oven and reduce temperature to 350 degrees.
  • For Filling: (can be made while crust is baking) Steam broccoli in the microwave according to package directions.  Next, sauté sliced mushrooms in a nonstick skillet until moisture is evaporated and mushrooms have browned.  Add 1 ½ C. steamed broccoli to mushrooms and mix.  Finally, in a bowl, whisk together the eggs, egg whites, milk, ½ tsp. salt, and ¼ tsp. pepper.
    • To assemble: In pre-baked potato crust, layer ½ of broccoli/mushroom mixture, cheese, remaining ½ of broccoli/mushroom mixture, and diced tomatoes.  Pour egg mixture evenly over layered vegetables. Bake at 350 for about 30 minutes until set. Cool 5-10 minutes before cutting and serving.
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