Favorite Potato Crust Quiche--Andrew Weil, M.d.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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