Veggie Quiche

New blogger here! While not nearly as creative as Dooglas, I do try to use local, organic products and EASY is the type of cooking I lean towards! This morning I decided to clean out the veggie bin in the fridge and altered a recipe from Dr. Weil - a fabulous quiche that uses potato slices in place of the traditional crust. Healthier and just as tasty!

The dish is lined with thinly sliced potatoes and then filled with fresh veggies of any sort, eggs, milk and spices. Local eggs and produce I find at Jack's Farm, now a weekly haunt of mine. The recipe calls for milk and sour cream, however I substitute rice or soy milk (without carrageenan) and an extra egg. I also use whatever veggies I have on hand. Mushrooms are always a nice addition as well as a little hot sauce.

The basic recipe...
Saute 1/2 c chopped onion, 2 cloves chopped garlic in a little olive oil till onions are transparent. Add 1 c sliced carrots (and mushrooms to taste) 1 T parsley, 1 T basil, chili flakes to taste, 1/8 tsp nutmeg, salt and pepper to taste. Continue to cook 5-10 minutes longer.
Butter pie dish and line with thinly sliced potatoes.
Whisk 6-7 eggs, 1 c milk, 1/4 c softened sun-dried tomatoes, 3/4 c shredded cheese of your choice, and a little hot sauce.
Mix liquid mixture with any fresh chopped veggies (enough to fill dish) and pour into potato crust.
Sprinkle with cheese.
Bake 1 hour at 375.
Let cool a little bit before serving.

Serve with some greens.....

A nice winter tummy warmer here at the river!