Tomato Quiche with Potato Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 red or gold potatoes, sliced very thinly1 teaspoon salt1 teaspoon dried basil OR 1/4 cup fresh basil, chopped1/8 teaspoon (dash) of black pepper1 teaspoon onion or garlic powder OR 1/2 cup snipped chives1/4 cup shredded 2% fat Cheddar cheese4 oz. Swiss cheese, reduced fat, shredded or cubed2 tablespoons all-purpose flour1 cup evaporated nonfat milk6 large egg whites2 cups chopped fresh tomatoes
Preheat oven to 375 degrees F.
Layer thin slices of raw potatoes on bottom and about 1"-2" up sides of a 9" round glass baking dish or deep dish pie plate. Bake for 10 minutes while preparing filling.
In a bowl, whisk together salt, herbs, cheeses, flour, milk, egg whites and egg until smooth.
Remove dish from oven. Place tomatoes in crust, pour filling over tomatoes.
Bake quiche at 375 degrees for 40-45 minutes or until potatoes are browned on edges and the center looks set.
Let stand for a few minutes before cutting.
Serving Size: Makes 8 slices
Layer thin slices of raw potatoes on bottom and about 1"-2" up sides of a 9" round glass baking dish or deep dish pie plate. Bake for 10 minutes while preparing filling.
In a bowl, whisk together salt, herbs, cheeses, flour, milk, egg whites and egg until smooth.
Remove dish from oven. Place tomatoes in crust, pour filling over tomatoes.
Bake quiche at 375 degrees for 40-45 minutes or until potatoes are browned on edges and the center looks set.
Let stand for a few minutes before cutting.
Serving Size: Makes 8 slices
Nutritional Info Amount Per Serving
- Calories: 147.4
- Total Fat: 4.1 g
- Cholesterol: 13.8 mg
- Sodium: 468.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.9 g
- Protein: 11.5 g
Member Reviews