veggie quiche with hash brown crust (GF, DF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 197.6
- Total Fat: 10.5 g
- Cholesterol: 248.0 mg
- Sodium: 121.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.1 g
- Protein: 11.4 g
View full nutritional breakdown of veggie quiche with hash brown crust (GF, DF) calories by ingredient
Introduction
More like a frittata than quiche - so good! More like a frittata than quiche - so good!Number of Servings: 6
Ingredients
-
1 large (3" to 4-1/4" dia.) Potato, raw
.5 cup, chopped Onions, raw
.5 cup, chopped Peppers, sweet, red, fresh
1 cup, pieces or slices Mushrooms, fresh
8 large Egg, fresh, whole, raw
1 serving Coconut Milk by Goya (2 oz.) (by MACDOHM)
3 1tsp Coconut Oil
2 cup, chopped Kale
1 cup Spinach, fresh
Tips
Vegetarian, gluten free, nut & dairy free! (can sub almond milk for coconut)
Directions
shred potato - 1 large should make about 2.5 cups, rinse & dry with paper towel, mix with 1 tbsp. melted coconut oil & 1/4 c onions. press into pie plate & bake at 400 degrees for 15 min. then reduce temp to 350.
cook veggies in 2 tbsp. coconut oil, adding spinach & kale last. add salt & pepper once removed from heat
whisk together eggs & coconut milk along with garlic powder, salt & pepper to taste.
add veggies to the pie crust, then pour egg mixture over.
bake at 350 for 25 min, or until set.
Serving Size: make 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALI_P7.
cook veggies in 2 tbsp. coconut oil, adding spinach & kale last. add salt & pepper once removed from heat
whisk together eggs & coconut milk along with garlic powder, salt & pepper to taste.
add veggies to the pie crust, then pour egg mixture over.
bake at 350 for 25 min, or until set.
Serving Size: make 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALI_P7.