Spring Vegetable Quiche
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 258.6
- Total Fat: 10.2 g
- Cholesterol: 230.0 mg
- Sodium: 299.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.2 g
- Protein: 17.5 g
View full nutritional breakdown of Spring Vegetable Quiche calories by ingredient
Number of Servings: 4
Ingredients
-
7 or more small-medium red potatoes, mandolin sliced about 1/8-inch
vegetable cooking spray
salt & black pepper
4 sprigs fresh thyme, chopped
1 leek, whites and very light green parts only, sliced
1 zucchini, sliced
5 white button mushrooms, sliced
4 large eggs
1/4+1 T milk
2 oz Gruyere, shredded
2 oz Emmentaler, shredded
Directions
1. Preheat oven to 375 F.
2. Coat pan of choice with vegetable oil both base and sides. If using a springform pan, wrap base with foil to prevent leakage.
3. Layer potato slices around pan. Layer sides, slightly overlapping. Layer base starting in the center or outer edges and overlapping well.
4. Spray potatoes with vegetable oil. Season with salt and pepper. Sprinkle a pinch of chopped thyme over base layer.
5. Saute leeks in pan over medium to medium high heat, adjusting as necessary. Cook around out edge of pan to prevent burning. Saute until translucent; slightly browned edges OK. Adjust heat and stir as necessary. Remove from pan and set aside.
6. Saute remaining vegetables until just cooked. No ned to brown, but brown edges are OK. Mix with leek. Mix with leeks.
7. Evenly layer vegetable mixture over potatoes. Using spoon or spatula to even out.
8. In a medium sized bowl gently beat eggs. Add thyme, milk, cheese. Season with salt and pepper. Spoon mixture evenly over vegetables.
9. Bake for 20 minutes or until eggs are done and potatoes are browned. If browning does not occur when cooked, remove pan from oven, place top rack in middle position, turn on broiler and broil until browned as preferred.
10. Gently slice (a rolling pizza cutter is great for this). Let sit for up to 5 minutes and/or serve at desirable temperature with fresh cool greens.
Number of Servings: 4
Recipe submitted by SparkPeople user CKFLOURNOY.
2. Coat pan of choice with vegetable oil both base and sides. If using a springform pan, wrap base with foil to prevent leakage.
3. Layer potato slices around pan. Layer sides, slightly overlapping. Layer base starting in the center or outer edges and overlapping well.
4. Spray potatoes with vegetable oil. Season with salt and pepper. Sprinkle a pinch of chopped thyme over base layer.
5. Saute leeks in pan over medium to medium high heat, adjusting as necessary. Cook around out edge of pan to prevent burning. Saute until translucent; slightly browned edges OK. Adjust heat and stir as necessary. Remove from pan and set aside.
6. Saute remaining vegetables until just cooked. No ned to brown, but brown edges are OK. Mix with leek. Mix with leeks.
7. Evenly layer vegetable mixture over potatoes. Using spoon or spatula to even out.
8. In a medium sized bowl gently beat eggs. Add thyme, milk, cheese. Season with salt and pepper. Spoon mixture evenly over vegetables.
9. Bake for 20 minutes or until eggs are done and potatoes are browned. If browning does not occur when cooked, remove pan from oven, place top rack in middle position, turn on broiler and broil until browned as preferred.
10. Gently slice (a rolling pizza cutter is great for this). Let sit for up to 5 minutes and/or serve at desirable temperature with fresh cool greens.
Number of Servings: 4
Recipe submitted by SparkPeople user CKFLOURNOY.