Potato crust vegetable quiche - dairy free!

Name: Potato crust vegetable quiche - dairy free! Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 5 small red skin potatoes sliced thin (even thickness); 1 tbsp butter; 1 tbsp olive oil; 1 large tomato sliced; 2 cups frozen cut leaf spinach; 0.25 cup chopped sweet onion; 7 large eggs beaten; 0.5 cup water; parsley; oregano; basil; salt; black pepper

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 8

Ingredients

5 small red skin potatoes, sliced thin (even thickness)1 tbsp butter1 tbsp olive oil1 large tomato sliced2 cups frozen cut leaf spinach0.25 cup chopped sweet onion7 large eggs, beaten0.5 cup waterparsleyoreganobasilsaltblack pepper

Directions

grease bottom of 9 inch pie plate with olive oil and butter. Arrange potato slices evenly on bottom and sides of pie plate. Bake at 425 for about 20 min until soft. Remove from oven and set aside. arrange tomato slices on bottom of pie plate (on top of potatoes). Next add spinach and chopped onions. Salt to taste. Beat eggs and water, add spices to taste. Pour egg mixture on top of veggies in pie plate. Bake at 350 for about an hour or until firm in the center. makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MAUI419.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 179.0
Total Fat: 7.8 g
Cholesterol: 191.8 mg
Sodium: 981.5 mg
Total Carbs: 21.4 g
Dietary Fiber: 3.9 g
Protein: 9.9 g

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