My family absolutely loves quiche, but I didn't make it frequently due to the hydrogenated oils from the pie crust and the extra calories from the heavy cream. It took me several years to perfect this recipe to make it low fat while maintaining the richness and flavor. The idea of using potato for the crust came from Elizabeth's O'Brien Quiche recipe (thank you Elizabeth!) and this was the final substitution I needed for honing this recipe. Because I cram so much into this deep dish quiche, it is very filling. I like to serve sliced melon (water- or cantelope) for dessert.
While potato-crust is cooking, work on the veggies.
05Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
06Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
07Beat the eggs in a bowl with the evaporated milk.
08After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
09Spread the cooked onions and peppers evenly in the pie pan.
10Spread the broccoli (and carrots) evenly over the onions and peppers.
11Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
12Sprinkle the rest of cheese over the veggies.
13Carefully pour the milk and egg mixture into the deep dish pie pan.
14Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.