5 Veggies in One Serving? These Idaho® Potato Dishes Pack a Punch!

Layered Idaho® potatoes are used as a substitute for a traditional crust in this mouthwatering quiche recipe made with a colorful array of vegetables.

 

Eagle, Idaho, August 30, 2021 -- Idaho^® potatoes pair well with just about any assortment of veggies for a meal you can feel good about--may that be for breakfast, lunch or dinner. According to Harvard Health Publishing, adults that consume at least five servings of fruits and vegetables a day are at a lower risk of developing cardiovascular disease, respiratory disease and cancer. A superfood on its own, a single 5.2 oz. Idaho^® potato contains 2 grams of fiber, 3 grams of protein, 620 mg of potassium and 27 mg of vitamin C. Combined with other veggies, you’re looking at nutrient dense dishes that will keep your family energized and healthy. 

With a large collection of veggie-rich recipes on the Idaho^® potato website, it is easy to create wholesome meals that help meet daily dietary needs. “The Idaho^® potato website makes it simple for consumers to browse recipes that are packed with heart-healthy Idaho^® potatoes and other fresh and nutritious vegetables, so people can make better choices for themselves and their families,” said Frank Muir, President & CEO, Idaho Potato Commission. 

Below are a few dishes that demonstrate many different ways to enjoy nature’s bounty, featuring the star veggie of course, Idaho^® potatoes. 

• Idaho® Potato, Chicken & Vegetable Hash: Loaded with veggies and protein, this hash can be enjoyed any time of day. 
• Roasted Potato Buddha Bowl: A great excuse to break out the dutch oven, Roasted Potato Buddha Bowl made with Idaho^® potatoes is the ultimate one-dish meal.
• Garlic Butter Scallops with Succotash: Summertime calls for seafood! Juicy and succulent garlic-infused scallops are set on top of a vibrant succotash prepared with Idaho^® red potatoes, lima beans, cherry tomatoes, corn and chives.  

An all-time favorite is Idaho® Potato-Crusted Summer Vegetable Quiche. Made with eggs, half and half, Idaho^® potatoes, zucchini squash, broccoli florets, a diced red bell pepper, one carrot, a sliced green onion, spices and a combination of feta, Parmesan and Swiss cheeses, few things will brighten your day than eating forkfuls of this spectacular entree. Unlike the traditional preparation of a quiche crust that is usually made from a pastry or pie dough, this recipe makes use of cooked, sliced potatoes that are layered on top of one another around the bottom and sides of a pie or quiche pan creating a crispy golden-brown crust when baked.  

Ingredients:

• Cooking spray
• 3 small or 2 medium Idaho^® potatoes, scrubbed
• ½ cup diced zucchini squash
• ½ cup diced broccoli florets
• ½ cup diced red bell pepper
• ½ cup shredded carrot
• ¼ cup sliced green onion
• ½ teaspoon garlic powder
• ¾ teaspoon sea salt, divided
• 1 tablespoon olive oil
• ½ teaspoon Herbes de Provence
• ¼ cup crumbled reduced-fat feta cheese
• ¼ cup shredded Parmesan cheese
• ¼ cup shredded Swiss cheese
• 3 egg whites
• 3 eggs
• ¾ cup fat-free half and half

Directions:

1. Preheat the oven to 350° F. Coat a 9-inch round pie plate with cooking spray. Set aside.
2. Pierce potatoes with a fork. Microwave on High for 7 to 8 minutes or until soft. Remove from microwave and let cool for 5 minutes.
3. Combine zucchini, broccoli, red bell pepper, carrot, green onion, garlic powder and a 1/2 teaspoon of salt in a microwave-safe bowl. Microwave on High for 5 to 6 minutes or until vegetables are tender. Set aside.
4. Slice cooked potatoes into thin slices. Arrange slices in a prepared pie plate along the bottom and edges of the plate, creating a "crust". Drizzle olive oil and sprinkle Herbes de Provence over the potatoes. Add vegetables into the potato crust. Sprinkle cheeses over the vegetables.
5. Whisk the egg whites, eggs, fat-free half and half and remaining 1/4 teaspoon of salt in a small bowl until well combined. Pour over the top of the cheeses.
6. Bake at 350° F for 45 minutes or until set. Remove from the oven and let cool for 5 minutes before slicing and serving.

Notes: This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes well--up to two months. Thaw overnight and bake at 350° F for 20 minutes or until heated through.

About the Idaho Potato Commission

Established in 1937, the Idaho Potato Commission is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho^®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho^® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho^® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho^® potatoes from potatoes grown in other states. For more information, visit www.idahopotato.com.