Grain-Free Vegetarian Quiche

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Average Rating: 5 | Rated By: 1 users

I love this dish because it is so versatile. The grain-free vegetarian quiche is made in a crispy potato crust with plenty of vegetables. Serve it hot or cold with a green salad, or cut the quiche into small wedges as a snack

Ingredients

  • 1 cup grated raw peeled potato
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. butter
  • 1 medium size yellow onion, thinly sliced
  • 1 orange or red bell pepper, thinly sliced
  • 6 medium size button mushrooms, thinly sliced
  • ½ jalapeno pepper, remove seeds and thinly slice (optional)
  • 1/2 lb. asparagus spears cut to 2-inch long pieces
  • 5 large eggs, at room temperature
  • ¼ tsp. GF thyme leaves
  • ½ cup full fat milk
  • 1 ½ cups freshly grated cheese (Fontina, Provolone, Gruyere, cheddar or mozzarella)
  • Sea salt and freshly ground GF black pepper to taste
  • Instructions

  • Preheat oven to 400 F
  • Lightly brush the bottom of your quiche dish or pie dish with olive oil
  • Mix together potato, one tablespoon of olive oil and a pinch of salt. Spread over the bottom of the dish, not on the sides. Bake for 15 minutes
  • While the potato crust is baking, heat butter in a sauce pan over medium-heat, add onions, bell peppers, mushrooms, jalapeno and a pinch of sea salt. Stir-fry for 5 minutes. Stir in asparagus and remove from the heat. Cool slightly
  • Reduce oven temperature to 375 F
  • In a bowl whisk egg and milk together, then stir in cheese, thyme and vegetables. Pour into pie dish over the potato crust and bake for 40 minutes
  • Let the quiche rest for 5 minutes before serving. Serve hot or cold.


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