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Salami and Swiss Quiche

Servings: 6
Servings 6 people


  • 3 large Russett potatoes
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chopped fresh dill
  • ¼ teaspoon granulated garlic
  • salt and pepper
  • 1 onion, diced
  • 4 ounces crimini mushrooms, sliced
  • 4 ounces dry salami
  • 4 slices GO VEGGIE Lactose Free Swiss Singles, torn into pieces
  • 3 eggs, beaten
  • ⅓ cup nondairy milk
  • 2 teaspoons capers


  • Heat oven to 400ºF. Spray a 9-inch glass pie plate with oil.
  • Peel and shred the potatoes; wrap them in a paper towel and squeeze out any excess moisture.
  • Add the shredded potatoes to a large bowl and mix in 1 teaspoon olive oil, dill, and garlic; season with salt and pepper.
  • Press into the prepared pie plate, working the potatoes up the sides like a crust. Bake until the potatoes look dry and the edges are golden brown, about 20 minutes. Let cool. Reduce heat to 325ºF.
  • Heat the remaining olive oil in a large skillet. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook another 5 minutes, until soft.
  • Spread the mushroom and onion mixture into the bottom of the potato crust. Top with the salami and ¾ of the cheese. In a small bowl, beat together the eggs, milk, and capers.
  • Pour into the crust, shaking the pan gently if needed to let the egg settle. Top with the remaining cheese and sprinkle with black pepper.
  • Return the quiche to the oven and bake for 20-30 minutes, or until the center is set. Let cool before slicing.
    Recipe by: Healthy Delicious