Recipe may contain milk, egg and lactose.
A potato hash brown base makes a great low-fat alternative to pastry in this healthy vegetarian quiche.
750g coliban potatoes, peeled, coarsely grated
2 garlic cloves, crushed
1 1/2 tbsp extra virgin olive oil
1 large brown onion, chopped
1 large zucchini, coarsely grated
2 tsp finely grated lemon rind
120g trimmed kale, chopped
170g (2/3 cup) smooth ricotta
60g creamy feta, crumbled
2 tbsp chopped fresh dill, plus extra, to serve
2 roma tomatoes, cut into wedges
Salad leaves, to serve
Lemon wedges, to serve
3 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Lightly spray a 24cm round tart tin or baking dish with olive oil. Use clean hands to squeeze out excess liquid from the potato. Combine the potato, half the garlic and 1 tbs oil in a large bowl. Press mixture firmly over base and up side of prepared dish. Bake for 25 minutes or until golden.
Step 2Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Squeeze out excess liquid from zucchini. Add zucchini to pan with lemon rind and remaining garlic. Stir for 1 minute or until aromatic. Add kale. Cook, tossing occasionally, for 2 minutes or until just wilted.
Step 3Reduce oven to 180C/160C fan forced. Whisk together eggs and ricotta in a bowl. Stir in feta and dill. Season. Arrange kale mixture over the potato crust. Pour over the egg mixture. Top with tomato. Bake for 35 minutes or until filling is set and golden (cover edges with foil if browning too much). Set aside for 5 minutes to cool slightly. Top with extra dill and serve with salad leaves and lemon wedges.
All quantities above are averages