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Prep 30 mins
Cook 1 hr
Adapted from one of my favorite cookbooks by Andrew Weil. The potato crust is a nice alternative to frozen pie shells.
- 2 cups broccoli florets, chopped
- 1⁄2 medium onion, chopped
- 2 garlic cloves
- 2 tablespoons olive oil
- 5 mushrooms, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1⁄8 teaspoon red chili pepper flakes
- 1⁄8 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 3 small red potatoes, washed and very thinly sliced
- 1⁄2 cup swiss cheese
- 1⁄4 cup milk
- 1⁄2 cup sour cream
- 6 eggs
- 1 medium tomatoes, sliced
- 3 tablespoons parmesan cheese
- 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.