This is an easy go to recipe for the entire family, including those who are diabetic or insulin resistant. You can switch up the filling ingredients, just be sure you watch the amount of extra liquid in the vegetables. For instance, zucchini has a high water content and can make the quiche soggy if you aren’t careful. If you stick to hearty veggies like broccoli, kale, spinach, asparagus and cauliflower it will turn out perfect.
Preheat the oven to 400 degrees F.
Coat a pie pan (glass preferred but it will work in ceramic or metal) with the olive oil. Firmly press the dried shredded potato into the pie pan, making sure it is tightly compressed into a crust. It can go up the sides if necessary. Bake the potato crust for 12-14 minutes until showing just a smidge of browning. Remove the crust from the oven and side aside while you prepare the filling.
Lower the oven to 375 degrees F.
In a large bowl mix together the eggs, salt, milk, white wine, pepper, and nutmeg until the eggs are whipped and everything is nicely combined. Place the cheddar cheese in the baked potato crust and then add the sauteed vegetables (my favorite combo is 1 cup of broccoli with 1/4 cup of onion). Pour the egg mixture into the crust, covering the cheese and vegetables. Sprinkle the Parmesan cheese evenly over the top (this will create a nice brown crust).
Bake the quiche for 35 minutes or until a knife pushed into the center comes out with little egg.
This quiche is great served hot or cold, and goes well with a nice spring mix salad with balsamic vinaigrette dressing.
Feeds 4 to 6 (depending on size of pieces).
Corrie Ann Gray is a writer, researcher, coach, and cookie enthusiast who lives in Los Angeles, CA. She started the Clean Body Project to share all of her knowledge and resources with others who are interested in running their own experiment into clean holistic living. She is the CEO and founder of Gray Ink Media.