Appetizer, Food, Party, Photography, Pie Dishes, Quiche, Recipe, Vegetables, Vegetarian (Shoujin), Western Food
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a vegetarian…Zucchini Potato Crust Quiche | ベジタリアン・ズッキーニキッシュ

A friend of our family brought over a huge…huge zucchini grown in his petite farm in the outskirts of Tokyo.  Oh dear… big! but the size was just perfect to ring a (artful) bell in my head. Since I’m trying keep an eye on my husband’s cholesterol levels, I’ve made the crust with shredded potatoes. So…it’s SORT OF a vegetarian quiche not totally vegetarian since I’m using milk and eggs in my appaleil but it works.

Less calories and less fat….I hope it rings your appetite from the eye.











Zucchini Potato Crust Quiche

【A】Potato Crust

  • 1 egg
  • 3 large potatoe
  • 3 tablespoons flour
  • Salt & Pepper to taste


  • 150ml cream
  • 150ml milk
  • 3 eggs
  • 30g unsalted butter
  • 5g salt
  • 1g pepper
  • 1g nutmeg


  • Yellow zucchini Green zucchini, Onions


  1. Preheat the oven to 200°C/390F.
  2. Shred the potato into a thin french-fries-like shape.
  3. Without washing the potato, sprinkle the flour and blend well.
  4. Using a fork, beat the egg and marinate the potato with the beaten egg liquid, adding the salt to tate.
  5. Grease the quiche tin and spread the shredded potatoes thinly to cover the entire quiche tin using your fingers. Press firmly along the side of the quiche tin to produce a standing wall, the rims exceeding the height of the quiche tin.
  6. Cover the potato crust with a foil and bake at 200C (390F) for approx. 20 minutes.
  7. Remove the foil once baked and allow it to cool before the next step.


  1. In a heating pan, warm the milk and cream with butter until the butter has melted.
  2. Add the egg using a whisker, adding the salt, pepper and nutmeg.

【C】Slice the zucchini, onions to a wafer thin thickness (2mm~3mm).


  1. Place the wafer thin vegetables on the potato crust (creatively….)
  2. Pour the 【B】mixture over the vegetables and lastly, dress the top with shredded cheese (melting).
  3. Bake at 180C (350F) for approx. 25〜35 minutes with out letting the crusts burn.




Zucchini Potato Crust Quiche (ポテトクラスト ズッキーニキッシュ)















【A】ポテトクラスト (生地)

  1. ジャガイモは皮をむいて千切りにします。
  2. 千切りにしたジャガイモは洗わずにボールに入れ、薄力粉をふり入れて全体にまぶしつける。溶き卵を入れ、塩を加えよく混ぜます。
  3. 型にバターを薄く塗り、ジャガイモの千切り薄く広げるようにして、手でおさえ、特に縁の面は均一に貼付けながら縁は型から少し高くします。
  4. アルミ箔で覆って、200度のオーブンで約20分焼きます。焦げない様に注意。アルミ箔をはずして冷まし、オーブンの温度を180度に下げておきます。


  1. お鍋に牛乳と生クリームを入れて、火にかけてバターを溶かします。
  2. 火からおろし、卵を泡立て器であわせます。
  3. 塩、胡椒、ナツメグを入れて味を整えます。




  1. 野菜を綺麗にポテトクラスト型に埋めていきます。
  2. アパレイユを流し込みます。
  3. トロけるチーズは好みですが、中央部分に飾り付けも含め置いていきます。
  4. 焦がさない様に180℃くらいのオーブンで25分~35分焼きます。

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