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Quiche with Potato Crust

3 tbsp olive oil or sunflower oil 
3 cups coarsely shredded potato
1/4 cup chopped onion
1 cup vegetable of choice (chopped broccoli, cauliflower, spinach, mushrooms) 
1 cup plain rice milk
4 eggs
1/2 tsp sea salt
1/8 tsp pepper

Mix first two ingredients in a 9 inch pie pan and press evenly into a pie crust shape. Bake at 425 degrees for 15 minutes until just beginning to brown. Remove from oven. Layer on onion and vegetables (onion and vegetables may be sauteed together prior) In a bowl beat together rice milk, eggs, salt and pepper. Pour egg mixture over other ingredients. Return to oven and bake at 425 about 30 minutes or until lightly browned. Allow to cool for before cutting into wedges.    

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