Idaho® Potato-Crusted Summer Vegetable Quiche


  • cooking spray
  • 3 small or 2 medium Idaho® potatoes, scrubbed
  • ½ cup diced zucchini squash
  • ½ cup diced broccoli flowerets
  • ½ cup diced red bell pepper
  • ½ cup shredded carrot
  • ¼ cup sliced green onion
  • ½ teaspoon garlic powder
  • ¾ teaspoon sea salt, divided
  • 1 tablespoon olive oil
  • ½ teaspoon Herbes de Provence
  • ¼ cup crumbled reduced-fat feta cheese
  • ¼ cup shredded Parmesan cheese
  • ¼ cup shredded Swiss cheese
  • 3 egg whites
  • 3 eggs
  • ¾ cup fat-free half and half


  1. Preheat oven to 350° F. Coat a 9-inch round pie plate with cooking spray. Set aside.
  2. Pierce potatoes with a fork. Microwave on HIGH for 7 to 8 minutes or until soft. Remove from microwave and let cool 5 minutes.
  3. Combine zucchini, broccoli, red bell pepper, carrot, green onion, garlic powder and 1/2 teaspoon salt in a microwave-safe bowl. Microwave on HIGH for 5 to 6 minutes or until vegetables are tender. Set aside.
  4. Slice cooked potatoes into thin slices. Arrange slices in prepared pie plate along the bottom and edges of plate, creating a "crust". Drizzle olive oil and sprinkle Herbes de Provence over the potatoes. Add vegetables into the potato crust. Sprinkle cheeses over the vegetables.
  5. Whisk the egg whites, eggs, fat-free half and half and remaining 1/4 teaspoon sea salt in a small bowl until well combined. Pour over the top of the cheeses.
  6. Bake at 350° F for 45 minutes or until set. Remove from oven and let cool for 5 minutes before slicing and serving.


This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350° F for 20 minutes or until heated through.

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Yield: 6 servings
Serving Size: 1/6 quiche
Calories: 217
Sodium: 468mg
Fat: 9g
Carbs: 20g
Protein: 14g
Cholesterol: 113mg

Karen Mangum
Food Blogger
Inside Karen's Kitchen

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