Tomato Quiche with Potato Crust

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Tomato Quiche with Potato Crust calories by ingredient


Introduction

The best tomato quiche I've ever had... had stopped making it until I ran across the idea in another cookbook, to use sliced red potatoes as a "crust". The best tomato quiche I've ever had... had stopped making it until I ran across the idea in another cookbook, to use sliced red potatoes as a "crust".
Number of Servings: 8

Ingredients

    2 red or gold potatoes, sliced very thinly
    1 teaspoon salt
    1 teaspoon dried basil OR 1/4 cup fresh basil, chopped
    1/8 teaspoon (dash) of black pepper
    1 teaspoon onion or garlic powder OR 1/2 cup snipped chives
    1/4 cup shredded 2% fat Cheddar cheese
    4 oz. Swiss cheese, reduced fat, shredded or cubed
    2 tablespoons all-purpose flour
    1 cup evaporated nonfat milk
    6 large egg whites
    2 cups chopped fresh tomatoes

Tips

Great for supper with a protein (fish, chicken, etc), and have leftovers of the quiche for breakfast the next morning!


Directions

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