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Healthy potato-crusted zucchini and ricotta quiche recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vegetarian quiche with a crispy potato hash brown crust for a healthy twist.
Ingredients:
  • 750g coliban potatoes, peeled, coarsely grated
  • 27.30 gm extra virgin olive oil
  • 1 large brown onion, chopped
  • 1 large zucchini, coarsely grated
  • 2 tsp finely grated lemon rind
  • 120g trimmed kale, chopped
  • 8 eggs
  • 170g (2/3 cup) smooth ricotta
  • 60g creamy feta, crumbled
  • 40.00 ml chopped fresh dill, plus extra, to serve
  • 2 roma tomatoes, cut into wedges
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Lightly grease a 24cm round tart tin or baking dish with olive oil. Squeeze excess liquid from the potato using your hands. Mix the potato, half the garlic, and 1 tbs oil in a large bowl. Firmly press the mixture into the prepared dish. Bake until golden, about 25 minutes.
  • Heat the remaining oil in a large non-stick frying pan over medium heat. Add onion and cook for 5 minutes until softened. Squeeze out excess liquid from zucchini, then add it to the pan with lemon rind and remaining garlic. Stir for 1 minute until aromatic. Add kale and cook for 2 minutes until just wilted, tossing occasionally.
  • Preheat oven to 180C/160C fan forced. Combine eggs and ricotta in a bowl. Mix in feta and dill, season with salt and pepper. Spread kale mixture over the potato crust. Pour egg mixture on top, then arrange tomato slices. Bake for 35 minutes or until filling is cooked through and golden. If browning too much, cover edges with foil. Let it rest for 5 minutes before serving. Garnish with extra dill and serve with salad leaves and lemon wedges.

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