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    You are in: Home / Recipes / Favorite Potato Crust Quiche--Andrew Weil, M.d. Recipe
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    Favorite Potato Crust Quiche--Andrew Weil, M.d.

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Allybee Z's Note:

    Adapted from one of my favorite cookbooks by Andrew Weil. The potato crust is a nice alternative to frozen pie shells.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
    3. 3
      Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
    4. 4
      Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
    5. 5
      Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
    6. 6
      Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
    7. 7
      Mix in the sautéed vegetables and the broccoli.
    8. 8
      Pour into the potato lined pie pan.
    9. 9
      Arrange the tomato slices on top and sprinkle with Parmesan cheese.
    10. 10
      Bake for 1 hour, covering after 45 minutes if top browns.
    11. 11
      Completely baked quiche should be very firm.
    12. 12
      Let cool 15 minutes and then serve.

    Ratings & Reviews:

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    Nutritional Facts for Favorite Potato Crust Quiche--Andrew Weil, M.d.

    Serving Size: 1 (188 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 215.7
     
    Calories from Fat 117
    54%
    Total Fat 13.0 g
    20%
    Saturated Fat 5.2 g
    26%
    Cholesterol 173.8 mg
    57%
    Sodium 261.9 mg
    10%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.9 g
    7%
    Protein 10.3 g
    20%

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