Veggie Quiche with Potato Crust
This dish is great for any brunch or lunch; serve it alongside a small salad of mixed greens. For a variation, substitute whatever veggies you enjoy in place of any or all of the ones suggested. It’s a great way to utilize any leftovers at the end of a week.
INGREDIENTS:
1/4 cup Sun-dried tomatoes
1/3 cup Water, warm
2 tsp Olive oil
1/2 medium Onion, peeled and chopped
1 clove Garlic, peeled and chopped
1 cup Asparagus, trimmed and chopped
1 cup Mushrooms, stems removed and sliced
1/2 cup Red Bell Pepper, seeded and minced
3/4 cup Artichoke hearts, sliced in eighths
1/8 cup Parsley, fresh, chopped
1 tb Basil, fresh, chopped
1/4 tsp Nutmeg, fresh grated
1/4 tsp Sea salt
1/8 tsp White pepper
1/8 tsp Chili flakes
2 medium Potatoes, red, washed and sliced very thin
1/3 cup Emmental Cheese, fresh grated
3 each Eggs, whole, large
5 each Eggs, large, whites only
1/2 cup Sour Cream, low-fat, organic
1 large Tomato, seeded and sliced thin
2 tb Asiago cheese, fresh grated
non-stick spray
PREPARATION:
Preheat oven to 375 degrees.
Pour water over the sun-dried tomatoes until fully covered, and allow to soak for about 30 minutes, or until they become soft and plump. Strain liquid off , reserving a 1/4 cup of the liquid and discard the rest. Coarsely chop the tomato.
Heat olive oil in a large saute pan. Add onions and garlic and saute on medium heat until onions are soft and translucent, about 5 minutes. Add asparagus, mushrooms, red pepper, artichoke hearts, parsley, basil, nutmeg, salt, chili flakes and white pepper and cook for another 3 minutes. Remove from heat.
Spray a 9-inch pie pan lightly with non-stick spray. Lay the potato slices on the bottom and sides of the pan, making sure to overlap them slightly and cover pan completely.
In a large bowl whisk together the whole eggs, egg whites and water to combine. Add the sun-dried tomatoes, Emmental cheese, sour cream, and whisk another 30 seconds. Add the sauteed vegetables and mix until everything is fully coated with the liquid egg mixture; pour into pie pan on top of arranged potato slices. Top quiche with the tomato slices; sprinkle tomato slices with the asiago cheese.
Bake quiche for one hour, or until very firm. Cover the top with aluminum foil after about 45 minutes, or once the top is browned. Rest quiche 10 minutes before slicing and serving.
YIELD: 8 SERVINGS