Potato-Crust Garden Quiche
by Sherrill Smith Collins, Bastyr University Nutrition Student
Quiche is a simple dish that can be inspired by produce in season at the moment. It stores well, and is delicious at any meal. A touch of fruit on the side creates breakfast, a small salad and a light soup makes for a healthy dinner. In this recipe, inspired by Molly Katzen and The Moosewood Cookbook, I replace the heavy cream with milk and the pastry crust with a vegetable crust. When they are available, I try to use farm fresh eggs. Hens that are allowed to eat a traditional diet yield more nutritious eggs with yolks of a dark hue and perky nature.
Prep Time: 15 minutes
1 medium Russet Potato, thinly sliced
1 small yellow onion, thinly sliced
3 slices Gruyere
3 tablespoons flour
1 ˝ cups milk (Nonfat, whole fat and unsweetened soy have all produced good results)
˝ teaspoon salt
˝ teaspoon pepper
- Fresh seasonal vegetables*
1. Preheat the oven to 350 F. Lightly oil a 9” pie plate. Line the pie plate with the sliced potatoes, covering the bottom and the sidewalls.
2. Place one layer of onions over the potato base. Layer the cheese on top of the onions.
3. In a bowl, whisk the flour and milk together. Add the eggs, salt and pepper and whisk until well blended.
4. Pour the egg mixture over the layers in the pie dish. Place in the preheated oven and bake for 45 minutes, or until the center is set.
* This basic recipe has many variations; try broccoli, leeks, spinach or fresh tomatoes. The key is to layer the ingredients and pour the egg mixture over the top. I always use potatoes as the base crust because they hold the pie shape well, taste delicious and look nice. A popular variation in our house includes bell pepper, vegetarian sausage and pepper jack cheese.
Adapted from The Moosewood Cookbook, by Molly Katzem (Ten Speed Press, 1977).