Breakfast

Potato-crusted Vegetable Quiche (1/6 of pie) is for Breakfast.

Potato-crusted Vegetable Quiche (1/6 of pie) takes several minutes to prepare.

Potato-crusted Vegetable Quiche (1/6 of pie) takes several minutes to cook.

Potato-crusted Vegetable Quiche (1/6 of pie) makes 6 servings.

The ingredients for Potato-crusted Vegetable Quiche (1/6 of pie) are:

2 large Baked Potato, peeled and thinly sliced
3 oz. Swiss Cheese, 3 oz
2 medium sweet red peppers, diced
1 lg green pepper chopped
2 large carrots, grated
1/4 cup onions chopped
1 small Jalapeno Peppers, chopped
6 large eggs
1/2 cup skim milk, nonfat
1/4 tsp. salt

Here is how you make Potato-crusted Vegetable Quiche (1/6 of pie):

Preheat oven to 375. Lightly spray 10-inch dee-dish pie pan with vegetable oil. Please one slice of potato in the center and overlapp potatoes until liile or no bottom is showing. Arrange potato slices aroudn the side of pan. Place a second circle around the side and then make another layer on the bootom of the pan. Lightly spray with vegetable oil. Gently press aluminim foil over the potatoes to hold in place. Bake for 20 minutes. Remove from oven and discard foil.Tear cheese to sprinkle on bottom of crust. Bake uncovered for 10 minutes.In medium bown, stir together remaining ingredients. Remove the crust form the oven. Pour egg mixture into the crust. Reduce temp to 325. Bake uncovered for 30-35 minutes or until top springs bake when pressed lightly in center Let cool for 5-10 minutes before serving. Run a knife around the side of pan before cutting the quiche wedges.Number of Servings: 6Recipe submitted by SparkPeople user GINGER.ELLIS.

The nutritional information for Potato-crusted Vegetable Quiche (1/6 of pie) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 260.9

• Total Fat: 9.3 g
• Cholesterol: 225.9 mg
• Sodium: 235.6 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 4.3 g
• Protein: 14.5 g