Potato Crusted Quiche with Tomatoes and Mushrooms
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
pound |
Yukon Gold potatoes -- thinly sliced |
|
1 |
tablespoon |
olive oil |
|
1/2 |
teaspoon |
seasoned salt |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
small |
sweet onion -- sliced |
|
3 |
whole |
Roma tomatoes -- sliced |
|
1 |
tablespoon |
unsalted butter |
|
3 |
whole |
eggs |
|
1 |
cup |
2% low-fat milk |
|
6 |
ounces |
gruyere cheese -- shredded |
|
1 |
teaspoon |
Italian seasoning |
| Heat oven to 375°F. Slice tomatoes and place in colander. Sprinkle with salt and let drain for at least 15 minutes. Rinse off salt. Toss sliced potatoes with olive oil and salt. Line a 9 inch pie plate along bottom and up sides with potatoes. Bake for 15 minutes. Heat butter in skillet and add onions and mushrooms. Cook until onions are golden and mushrooms have lost their water. Mix eggs, milk, Italian seasoning, and cheese together. Layer tomatoes along bottom of potato crust. Top with mushroom mixture. Pour egg mixture over mushrooms. Bake for 30 to 40 minutes or until knife inserted comes out clean. Makes 6 servings. |
| Per Serving : 272 Calories; 17g Fat (55.5% calories from fat); 15g Protein; 15g Carbohydrate; 2g Dietary Fiber; 145mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. |