Gluten Free Veggie Quiche with Potato Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Quiche Ingredients: 2 Tb. olive oil ½ medium onion, thinly sliced1 cup broccoli, sliced into small spears 1 cup thinly sliced mushrooms1/4 cup finely chopped roasted red peppers1 cup fresh raw spinach1 clove garlic, thinly sliced3 large eggs, whisked (OR 3 ½ TB EnerG egg replacer4 ounces goat cheese ½ cup almond or rice milk1/2 tsp. sea saltdash nutmeg1 potato crust (below)Potato “pie crust”½ potato, very thinly sliced2 tsp. safflower or olive oilSea Salt to taste
Make crust: Brush pie pan with a little oil. Saute just until light golden brown in a little olive oil and line pie dish with slices to form a “pie crust.”
Make quiche: Sautee the garlic, onion and mushrooms. Add roasted red peppers, spinach and broccoli to veggies. Set aside. Mix in blender the egg substitute, milk, salt and nutmeg. Pour into crust and bake at 350 for about 1 hr. or until center of quiche is firm.
Great with a nice salad.
Number of Servings: 4
Make quiche: Sautee the garlic, onion and mushrooms. Add roasted red peppers, spinach and broccoli to veggies. Set aside. Mix in blender the egg substitute, milk, salt and nutmeg. Pour into crust and bake at 350 for about 1 hr. or until center of quiche is firm.
Great with a nice salad.
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 215.2
- Total Fat: 15.6 g
- Cholesterol: 13.0 mg
- Sodium: 435.7 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.3 g
- Protein: 7.6 g
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