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caroline.ayw
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Friday 04 September 2026 23:40:58 GMT
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Potato Crust Veggie Quiche Ingredients Potato Crust • 4 medium potatoes (about 500–600 g), peeled and boiled • 1 tbsp olive oil • ¼ tsp salt • ½ tsp garlic powder • ½ tsp dried oregano • Black pepper, to taste Filling • ½ zucchini, diced • ½ bell pepper, diced • 6–8 cherry tomatoes, halved • 4 large eggs • ¼ cup (60 ml) milk • ¾ cup shredded cheese • ¼ tsp salt Instructions 1. Preheat the oven to 375°F (190°C). 2. Add the hot boiled potatoes to an 8-inch (20 cm) baking pan. Using the bottom of a glass, press the potatoes into an even layer. Then, using the back of a spoon lightly dipped in water, smooth the surface and shape the potatoes up the sides to create a crust. 3. Drizzle the potato crust with olive oil and season with salt, garlic powder, oregano, and black pepper. 4. Evenly scatter the diced zucchini and bell pepper over the potato crust. Arrange the cherry tomatoes on top, cut side up. 5. In a bowl, whisk together the eggs, milk, and ¼ tsp salt. Pour the mixture evenly over the vegetables. 6. Sprinkle the shredded cheese evenly over the top. 7. Bake for 35–45 minutes, or until the center is fully set. If the cheese starts browning too quickly, loosely cover the pan with aluminum foil and continue baking until cooked through. 8. Let it rest for 10–15 minutes before slicing and serving. Notes • Salt is optional and can be adjusted to taste. • For a crispier potato crust, you can bake the crust by itself for 10–12 minutes before adding the filling. This step is optional but helps the crust become firmer. #mom #momlife #toddler #parents
Potato Crust Veggie Quiche Ingredients Potato Crust • 4 medium potatoes (about 500–600 g), peeled and boiled • 1 tbsp olive oil • ¼ tsp salt • ½ tsp garlic powder • ½ tsp dried oregano • Black pepper, to taste Filling • ½ zucchini, diced • ½ bell pepper, diced • 6–8 cherry tomatoes, halved • 4 large eggs • ¼ cup (60 ml) milk • ¾ cup shredded cheese • ¼ tsp salt Instructions 1. Preheat the oven to 375°F (190°C). 2. Add the hot boiled potatoes to an 8-inch (20 cm) baking pan. Using the bottom of a glass, press the potatoes into an even layer. Then, using the back of a spoon lightly dipped in water, smooth the surface and shape the potatoes up the sides to create a crust. 3. Drizzle the potato crust with olive oil and season with salt, garlic powder, oregano, and black pepper. 4. Evenly scatter the diced zucchini and bell pepper over the potato crust. Arrange the cherry tomatoes on top, cut side up. 5. In a bowl, whisk together the eggs, milk, and ¼ tsp salt. Pour the mixture evenly over the vegetables. 6. Sprinkle the shredded cheese evenly over the top. 7. Bake for 35–45 minutes, or until the center is fully set. If the cheese starts browning too quickly, loosely cover the pan with aluminum foil and continue baking until cooked through. 8. Let it rest for 10–15 minutes before slicing and serving. Notes • Salt is optional and can be adjusted to taste. • For a crispier potato crust, you can bake the crust by itself for 10–12 minutes before adding the filling. This step is optional but helps the crust become firmer. #mom #momlife #toddler #parents


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