Dinner

Gluten Free Veggie Quiche with Potato Crust is for Dinner.

Gluten Free Veggie Quiche with Potato Crust takes 20 minutes to prepare.

Gluten Free Veggie Quiche with Potato Crust takes 45 minutes to cook.

Gluten Free Veggie Quiche with Potato Crust makes 4 servings.

The ingredients for Gluten Free Veggie Quiche with Potato Crust are:

Quiche Ingredients:
1 Tb. olive oil
? medium onion, thinly sliced
1 cup broccoli, sliced into small spears
1 cup thinly sliced mushrooms
1/4 cup finely chopped roasted red peppers
1 cup fresh raw spinach
1 clove garlic, thinly sliced
3 large eggs, whisked (OR 3 ? TB EnerG egg replacer
4 ounces goat cheese
? cup almond or rice milk
1/2 tsp. sea salt
dash nutmeg
1 potato crust (below)

Potato ?pie crust?
? potato, very thinly sliced
2 tsp. safflower or olive oil
Sea Salt to taste

Here is how you make Gluten Free Veggie Quiche with Potato Crust:

Make crust: Brush pie pan with a little oil. Saute just until light golden brown in a little olive oil and line pie dish with slices to form a ?pie crust.? Make quiche: Sautee the garlic, onion and mushrooms. Add roasted red peppers, spinach and broccoli to veggies. Set aside. Mix in blender the egg substitute, milk, salt and nutmeg. Pour into crust and bake at 350 for about 1 hr. or until center of quiche is firm. Great with a nice salad. Number of Servings: 4Recipe submitted by SparkPeople user LADONAB.

The nutritional information for Gluten Free Veggie Quiche with Potato Crust is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 185.6

• Total Fat: 12.2 g
• Cholesterol: 13.1 mg
• Sodium: 436.4 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.3 g
• Protein: 7.6 g

The dietary needs meet for Gluten Free Veggie Quiche with Potato Crust is Gluten Free