Breakfast

Tomato Quiche with Potato Crust is for Breakfast.

Tomato Quiche with Potato Crust takes 15 minutes to prepare.

Tomato Quiche with Potato Crust takes 45 minutes to cook.

Tomato Quiche with Potato Crust makes 8 servings.

The ingredients for Tomato Quiche with Potato Crust are:

2 red or gold potatoes, sliced very thinly
1 teaspoon salt
1 teaspoon dried basil OR 1/4 cup fresh basil, chopped
1/8 teaspoon (dash) of black pepper
1 teaspoon onion or garlic powder OR 1/2 cup snipped chives
1/4 cup shredded 2% fat Cheddar cheese
4 oz. Swiss cheese, reduced fat, shredded or cubed
2 tablespoons all-purpose flour
1 cup evaporated nonfat milk
6 large egg whites
2 cups chopped fresh tomatoes

Here is how you make Tomato Quiche with Potato Crust:

Preheat oven to 375 degrees F.Layer thin slices of raw potatoes on bottom and about 1"-2" up sides of a 9" round glass baking dish or deep dish pie plate. Bake for 10 minutes while preparing filling.In a bowl, whisk together salt, herbs, cheeses, flour, milk, egg whites and egg until smooth.Remove dish from oven. Place tomatoes in crust, pour filling over tomatoes.Bake quiche at 375 degrees for 40-45 minutes or until potatoes are browned on edges and the center looks set. Let stand for a few minutes before cutting.Serving Size:?Makes 8 slices

The nutritional information for Tomato Quiche with Potato Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.4

• Total Fat: 4.1 g
• Cholesterol: 13.8 mg
• Sodium: 468.0 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 1.9 g
• Protein: 11.5 g

The dietary needs meet for Tomato Quiche with Potato Crust is Low Fat