Whenever there’s veggies in the fridge that need to be eaten, a great way to fix them is to combine them with eggs and cheese and make a quiche or a casserole. That’s what Kemal did tonight. It’s fairly quick to make, and it’s filling, yet still light on your stomach. It’s also very tasty! 
My taste buds go into overdrive with this quiche! Hopefully you’ll love it as much as we do!
Kemal’s Potato and Vegetable Quiche
Ingredients:
- 6-7 small potatoes
- 2 small zuchini
- 1 small head cauliflower
- 6 extra large eggs
- panko bread crumbs
- 14 oz. Swiss cheese
- olive oil
- 2/3 cup milk
- 1 tsp. chili powder
- salt to taste
- pepper to taste
Instructions:
- Clean, peel, and slice the potatoes and zucchini into thin rounds, leaving the skins on, keeping the potatoes separate from the potatoes.
- Clean the cauliflower and remove the heads, setting them aside in a bowl.
- Grate the cheese.
- Beat the eggs.
- Fry the potatoes in olive oil until they’re soft.
- Place the potatoes in a large casserole dish when they’re done.
- Sprinkle half the Swiss cheese over the potatoes.
- Now fry the zucchini in the olive oil that’s left in the pan that the fried the potatoes in.
- The zucchini only needs to be fried for a few minutes, just until it’s a little soft but still firm. When the zucchini is done, place the rounds in the baking dish on top of the cheese.
- Add the milk to the eggs and beat.
- Now add some panko bread crumbs to the eggs and milk so the egg mixture is thicker and beat.
- Mix in the salt, pepper, and chili powder to the egg mixture.
- Pour the egg mixture over the potatoes, cheese, and zucchini.
- Place the cauliflower florets on top of the casserole.
- Sprinkle the remaining cheese over the cauliflower.
- Cover and bake on 350 degrees about 30-40 minutes.
- Uncover and continue baking until the eggs are done and the cheese is melted.
