Is milk better than heavy cream in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Should vegetables be cooked before putting in quiche?

It is important to cook the veggies first before adding them to the pie shell, as they may add too much moisture to the quiche if added raw, and they may not cook all the way through by the time the eggs are set if you don't cook them first.

What is a substitute for heavy cream in quiche?

Milk and cornstarch To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

What is a healthy alternative to cream in quiche?

You can also make a quiche without cream or milk by using non-dairy milks such as almond, soy or rice milk, which will also reduce calories. For example, the USDA lists a cup of almond milk as containing 41 calories and 3 grams of fat.

What not to put in quiche?

Avoid Fillings That Are Too Wet And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Should crust be prebaked for quiche?

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Is it better to use milk or heavy cream?

Heavy cream provides more fat, richness, and thickness. Milk is lower in fat and calories. Use heavy cream when you specifically need those properties whipped cream, frosting. Milk works for some cooking/baking uses.

Can I use 2% milk instead of heavy cream for quiche?

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

Why add milk to quiche?

The best quiche ratio is 1 large egg to 1/2 cup of dairy. The ratio of the fat content from the dairy and the protein from the eggs determine the custard's final texture. The egg proteins bond to form a soft gel-like texture, while the dairy gives the quiche a creamy flavor.

Why use heavy cream instead of milk?

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Healthy Potato-Crusted Vegetarian Quiche Recipe w/ Zucchini, Tomatoes & Feta (2024)

Published: Aug 26, 2013 · Modified: Sep 8, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 45 Comments

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This potato-crusted vegetarian quiche recipe, filled with summer vegetables, makes a beautiful presentation for a weekend brunch. It's also easy enough to throw together for a Meatless Monday dinner.

Today is a celebration, and I can't think of anyone who I'd like to honor more than my dear friend, Aggie, of Aggie's Kitchen. She is having a baby boy, and a whole herd of food bloggers are coming out in force today to throw Aggie a surprise virtual baby shower.

If you peruse the recipe index on Aggie's blog, you'll notice that she is dedicated to serving fresh, healthy meals to her family, and Aggie herself follows a mainly pescetarian diet. So, I thought I'd pull out an easy vegetarian quiche recipe that would be perfect to serve at a baby shower...or for brunch or a Meatless Monday dinner, for that matter.

Before we dive into the recipe, or all of the other amazing dishes and drinks made by my fellow bloggers, I think you should know something about the guest of honor. Aggie is one of those people who draws you to her. Maybe it's the warmth in her eyes and her smile or perhaps it's the way she takes a genuine interest in each person she meets. She obviously adores her son and daughter, and her little guy-to-be doesn't even have an inkling yet of lucky he is to be born into this family.

(That's Aggie, second from the right.)

From me to you, Aggie...congratulations, my friend. You deserve all the happiness in the world!

The recipe:

The crust:

Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray.

In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.

Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish.

Bake until the potatoes are golden brown on the edges, 17 to 20 minutes.

The quiche:

Lower the oven heat to 375 degrees F.

While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper.

Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust.

Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture.

Bake at 375 degrees F until the egg is set in the center and starting to brown, 25 to 35 minutes.

Let the quiche cool for about 10 minutes. Cut and serve.

Printable Recipe

Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

From the kitchen of Cookin Canuck. www.cookincanuck.com

5 from 1 vote

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Course: Breakfast, Entrees

Cuisine: French

Keyword: Gluten Free, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 Servings

Calories: 109kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Crust:

2 ¾ cups peeled & grated russet potato about 1 pound potatoes
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground pepper

The Quiche:

3 eggs
1 egg white
⅔ cup low-fat 1% milk
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground pepper
1 cup grated zucchini
½ cup chopped tomato
¼ cup crumbled feta cheese
1 green onion thinly sliced

Instructions

The Crust:

Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray.
With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato.
In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper.
Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish.
Bake until the potatoes are golden brown on the edges, 17 to 20 minutes.

The Quiche:

Lower the oven heat to 375 degrees F.
While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper.
Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust.
Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture.
Bake at 375 degrees F until the egg is set in the center and starting to brown, 25 to 35 minutes.
Let the quiche cool for about 10 minutes. Cut and serve.

Notes

WW (Old Points) 2 / WW (Points+) 3

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

More Breakfast Recipes

Easy Breakfast Tostadas
Sheet Pan Omelet
Strawberry Smoothie (without yogurt)
Homemade Turkey Breakfast Sausage Patties

Reader Interactions

Comments

Lauren
July 27, 2015 at 3:45 pm
Can this be frozen and then heated to enjoy the next day?
Reply
Carole
April 03, 2014 at 2:57 pm
I have made this several times now,in fact I try and make it once a week with a salad,love it,and have passed on the recipe,sometimes my crust gets a bit burnt around the edges,is my oven too hot,also I do grease the quiche dish with some olive oil,maybe that's where I'm going wrong.
As I'm from New Zealand,I grate some of our lovely kumara in the crust,it's really nice,most of you will know it as sweet potato .
Reply
kirsten@FarmFreshFeasts
September 08, 2013 at 1:56 pm
Dara,
Thanks for figuring out how to cook the potato crust for me--I've been trying it with shredded frozen hash browns and grated potatoes without success.
I just knew, if I could figure out how to get the potato crust cooked, that the quiche would taste delicious. Yours looks wonderful and what a lovely thoughtful idea.
Thanks!
Reply
Nutmeg Nanny
September 04, 2013 at 5:39 pm
Oh yum 🙂 quiche is one of my favorite breakfast dishes, this recipe is perfect!!
Reply

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Healthy Potato-Crusted Vegetarian Quiche Recipe w/ Zucchini, Tomatoes & Feta (2024)

The recipe:

The crust:

The quiche:

Printable Recipe

Potato-Crusted Vegetarian Quiche Recipe with Zucchini, Tomatoes & Feta

Ingredients

The Crust:

The Quiche:

Instructions

The Crust:

The Quiche:

Notes

Nutrition

More Breakfast Recipes

Reader Interactions

Comments

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