Goat Cheese and Tomato Quiche with Potato Crust

Years ago, the late John Denver had a song about home grown tomatoes that went something like “only two things that money can’t buy – that’s true love and home grown tomatoes.”  Well, I have home grown tomatoes:

I’ve got nice big round ones, little long romas, yellow, red, and orange bite size ones.  This is the first year I’ve actually been able to grow tomatoes – or any vegetable as a matter of fact. The deer always ate the bushes. This year, though, I deer-fenced the back yard. And although the deer gaze longingly at the raised beds, they can’t jump an 8 foot fence. When the tomatoes first started getting ripe, I ate them right off the bush as fast as I picked them.  They never made it to the house. But then they really went crazy.  I’ve got tomatoes everywhere. I sliced them up for dinner every day. I took them for lunch mixed with the only two banana peppers from my garden that actually got ripe and a bit of crumbled goat cheese.

But now I need to get serious and start cooking with them.  I decided to use this as a reason to make a quiche with a potato crust. Last summer I visited a friend and they served 2 quiches that had potato crusts. This eliminates the high fat part of the quiche – the crust – and it was delicious. They recommended using the dried hash browns from Costco that come in a big box. You just follow the instructions to reconstitute them, and once they are reconstituted, use them like regular potatoes.

But here is a major WARNING. The first time I made the crust, the notes I had from my friend said 3½ cups of grated potato. So I scooped out 3½ cups of the dried potatoes and reconstituted them. Only they made a lot more potatoes than I expected, and my first crust was way too thick. So what the recipe really means is 3½ cups of grated potatoes – after reconstituting, which really is about 2 cups dry.

Goat Cheese and Tomato Quiche with Potato Crust

3½ cups grated, cooked potato or frozen hash brown potatoes, thawed & squeezed dry or reconstituted dry shredded potatoes
Cooking spray
about 2 cups of cherry, grape, or small pear tomatoes, halved
½ teaspoon dried thyme
4 ounces of goat cheese, softened
2 cups egg substitute
½ cup fat free milk

Preheat oven to 425 degrees.  Spray a 9 inch deep dish pie plate with cooking spray. Press the potatoes into the prepared pie plate, spreading evenly over the bottom & up the sides. (This crust is still a little too thick.)

Bake 25 to 30 minutes until the potatoes are golden brown. Remove from oven and cool slightly.

Reduce heat to 350. Spread halved tomatoes over baked crust.

Sprinkle with thyme. Beat together goat cheese, egg substitute and milk until thoroughly blended. Pour over tomatoes. Bake for 30-40 minutes, until filling is set. Makes 6 servings at about 3.5 grams of fat/serving.

Now sing a few bars: home grown tomatoes, home grown tomatoes….


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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