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

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 tomato, sliced
• 3 tablespoons parmesan cheese

Recipe

• 1 preheat oven to 375°f.
• 2 bring a medium sized pot of water to a boil. add broccoli, and cook for 2 minutes. drain and reserve.
• 3 sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
• 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 lightly grease the bottom and sides of a 9 inch pie pan. line the bottom with the potato slices, overlapping them slightly.
• 6 whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
• 7 mix in the sautéed vegetables and the broccoli.
• 8 pour into the potato lined pie pan.
• 9 arrange the tomato slices on top and sprinkle with parmesan cheese.
• 10 bake for 1 hour, covering after 45 minutes if top browns.
• 11 completely baked quiche should be very firm.
• 12 let cool 15 minutes and then serve.