Gluten Free Veggie Quiche with Potato Crust

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Gluten Free Veggie Quiche with Potato Crust calories by ingredient

Introduction

Rich, tasty and gluten free quiche Rich, tasty and gluten free quiche

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 4

Ingredients

Quiche Ingredients:

2 Tb. olive oil

½ medium onion, thinly sliced

1 cup broccoli, sliced into small spears

1 cup thinly sliced mushrooms

1/4 cup finely chopped roasted red peppers

1 cup fresh raw spinach

1 clove garlic, thinly sliced

3 large eggs, whisked (OR 3 ½ TB EnerG egg replacer

4 ounces goat cheese

½ cup almond or rice milk

1/2 tsp. sea salt

dash nutmeg

1 potato crust (below)

Potato “pie crust”

½ potato, very thinly sliced

2 tsp. safflower or olive oil

Sea Salt to taste

Directions

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