HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. REDUCE oven setting to 375°F.
While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; SAUTÉ until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; SAUTÉ until crisp-tender.
BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; MIX well.
POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.
How to tell if it’s done. Baked quiches and custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle.
This recipe is an excellent source of choline, protein, vitamin A and folate.
The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Cheese fillings: Quiches containing cheese may continue to test “wet” even after they are done. Use the jiggle test.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.