Favorite Potato Crust Quiche--Andrew Weil, M.d. |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Adapted from one of my favorite cookbooks by Andrew Weil. The potato crust is a nice alternative to frozen pie shells. Ingredients:
2 cups broccoli florets, chopped |
1/2 medium onion, chopped |
2 garlic cloves |
2 tablespoons olive oil |
5 mushrooms, sliced |
1 teaspoon dried basil |
1 teaspoon dried parsley |
1/8 teaspoon red chili pepper flakes |
1/8 teaspoon nutmeg |
1/2 teaspoon salt |
1 teaspoon black pepper |
3 small red potatoes, washed and very thinly sliced |
1/2 cup swiss cheese |
1/4 cup milk |
1/2 cup sour cream |
6 eggs |
1 medium tomato, sliced |
3 tablespoons parmesan cheese |
Directions:
1. Preheat oven to 375°F.
2. Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
3. Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
4. Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
5. Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
6. Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
7. Mix in the sautéed vegetables and the broccoli.
8. Pour into the potato lined pie pan.
9. Arrange the tomato slices on top and sprinkle with Parmesan cheese.
10. Bake for 1 hour, covering after 45 minutes if top browns.
11. Completely baked quiche should be very firm.
12. Let cool 15 minutes and then serve.
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