Savory and filling without being heavy, this quiche uses no pastry crust, no butter, no added milk (aside from what's in the cheese). I love this crust so much I may never make another quiche with pastry again!
about 6 red potatoes, thinly sliced
7 eggs, beaten
1/4 cup veggie broth
1 tsp salt
1/2 tsp pepper
a handful of cherry tomatoes, sliced in half
a handful of shredded cheddar cheese
1/4 cup shredded parmesan
about 6 or 7 asparagus spears, whole
1 onion, chopped
1 tsp fresh thyme
1/4 tsp Italian seasoning
Preheat the oven to 350 degrees.
Using a brush, coat the bottom of a pie pan with olive oil and cover the bottom and sides of the pan with the sliced potato.
Meanwhile, saute your onion until soft, about 5 minutes. Add to the eggs: the cheeses, tomatoes, salt, pepper, onion, broth and spices, mix well.
Pour the egg mix on top of the potatoes and arrange the asparagus in a swirl on top of the egg mix. Sprinkle with a bit more cheese.
Bake until a toothpick inserted in the center comes out clean, and the top feels springy (bounces back when pushed on), about 45 minutes or so.
Now. Grilled Romaine. Yup, that's right, I said it, cooked lettuce. The husband was skeptical of course, but it ended up tasting like a very healthy version of a Caesar salad.
I waited until the quiche was about 10 minutes from being done, halved the romaine, brushed it with olive oil and baked it, directly on the rack, at 350 for about 5 minutes each side. Then simply drizzle with a bit more olive oil, a tsp of apple cider vinegar, sprinkle salt and pepper and top with parmesan.
We decided it was better eaten when cooled, rather than hot. There was so much left over, I can't wait to see how the romaine will taste tomorrow, straight out of the fridge! Will it still be good? We'll find out!