Favorite Potato Crust Quiche--Andrew Weil, M.d.

"Adapted from one of my favorite cookbooks by Andrew Weil. The potato crust is a nice alternative to frozen pie shells."
 
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Ready In:
1hr 30mins
Ingredients:
18
Serves:
8
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ingredients

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directions

  • Preheat oven to 375°F.
  • Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
  • Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
  • Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
  • Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
  • Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
  • Mix in the sautéed vegetables and the broccoli.
  • Pour into the potato lined pie pan.
  • Arrange the tomato slices on top and sprinkle with Parmesan cheese.
  • Bake for 1 hour, covering after 45 minutes if top browns.
  • Completely baked quiche should be very firm.
  • Let cool 15 minutes and then serve.

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RECIPE SUBMITTED BY

I love to cook and am obsessed with Iron Chef America, Top Chef, and Alton Brown; the latter to a lesser extent. I also love to read anything; fiction, mysteries, cookbooks. Some of my fav. authors are Carl Hiassen, Margaret Atwood, Ernest Hemingway. My favorite cookbook is the Healthy Kitchen by Andrew Weil M.D. and Rosie Daley.
 
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