All the flavor of quiche with out the crust!
My family and friends make up a pretty eclectic group of eaters. We have everyone from strict vegetarians to fully devoted meat lovers. The more carnivorous members typically come to my house with enormously large appetites, while the vegetarians arrive with a bit more patience and eat pretty modestly.
Instead of serving separate dishes depending on people’s preferences, I have searched high and low for one that’s suitable to both groups.
Bursting with vitamins and packed with meatless ingredients, this Hashbrown, Spinach, Tomato and Feta Pie fits the bill.
Most recipes stud their quiches with diced ham or bacon. This vegetarian-friendly recipe calls for absolutely no meat, and is just as filling, thanks to protein-packed eggs, fiber-rich veggies and starchy potatoes.
I’m always looking for ways to up the nutritional value of my meals. Full-fat cheeses, creamers, and conventional meats can dump a truckload of calories and fat into any meal, compromising your healthy eating goals altogether.
Nowadays, I don’t stress about meal-planning whenever I have guests over. I can whip this quiche up easily, and I know it’ll hit the spot and have my visitors leaving with full bellies and big smiles.
This crave-worthy quiche does a wonderful job of subbing in feel-good, guilt-free alternatives for ingredients you’d find in traditional quiche recipes.
For example, this recipe calls for:
- Skim milk instead of your usual half and half, cutting out a chunk of calories and saturated fat.
- Olive oil instead of butter, swapping saturated fats with good, monounsaturated fats and essential fatty acids. Meanwhile, olive oil is rich in antioxidants and dairy-free.
- Low fat feta cheese instead of full-fat cheeses, providing higher levels of calcium and lower levels of lactose, while carry fewer calories than full-fat cheeses.
- Fresh potatoes instead of frozen, carrying a more nutrient-dense and flavorful profile
That said, these cleaner ingredients pack in more nutrients and fewer calories than those you’d find in most recipes. But the best part? They don’t compromise flavor one bit.
For example, olive oil adds mouthwatering decadence while feta lends bold, flavorful character to this quiche- I wouldn’t opt for their calorie-rich counterparts even if they were healthier!
Plump cherry tomatoes team up with silky spinach to add ruby-red and emerald green vibrancy to this tasty dish. The veggies lend juicy, garden-fresh charm while carrying a boatload of nutrients as well. Some of these include vitamin B2, vitamin K, folate, magnesium, iron, vitamin E, and copper.
In this genius recipe, crispy hash browns form the quiche’s rich, indulgent crust. After baking, the crust becomes this crispy, golden-brown piece of art that’ll make your mouth water.
Moist and satisfying, this potato-based crust puts your typical, butter-filled quiche crust to shame.
Who knew the classic breakfast food could double up as a mouthwatering quiche shell? This crust cradles an indulgent mixture of fluffy eggs, flavorful veggies, and mouthwatering cheese.
The result? A delicious, luxurious treat with a beautiful presentation. Eggs add a hefty dose of protein-packed goodness to this nutritious dish. It’s perfect for breakfast, lunch, or dinner!
That’s one of my favorite parts about this recipe—this quiche can star as your featured dish for any meal- not just breakfast!
All in all, this nutritious, crowd-pleasing recipe will be a regular on your menu. Let us know what you think!
Hashbrown, Spinach, Tomato and Feta Pie
- 2 cups potatoes shredded
- 3/4 cup feta cheese crumbles low-fat
- 1 tablespoon olive oil
- 1 cup grape tomatoes cut in half
- 3 cups baby spinach
- 2 eggs
- 2 egg whites
- 1/4 cup skim milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 375 degrees.
- Spray an 8-inch pie pan with nonstick spray or use nonstick foil. Press the shredded hashbrown potatoes into the pan and up the sides to create the crust. Bake for 10 minutes. Remove from the oven and sprinkle half of the feta cheese into the bottom of the crust. Set aside.
- Heat the olive oil on medium heat in a small skillet. Once hot add the tomatoes and spinach. Cook just until the spinach has wilted and place on top of the feta cheese in the hashbrown crust.
- In a mixing bowl, combine the eggs, milk, salt, and pepper. Pour over the spinach and tomatoes and top with remaining feta. Bake for about 30 minutes or until set and lightly browned. Allow to rest for 10 minutes before slicing and serving. Enjoy!
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