Summer is a wonderful time of year when so many delicious vegetables are in season. And with the growth of local farmers markets, it has become even easier to enjoy a wonderful variety of incredibly delicious and nutritious farm fresh vegetables. However, for many of us, we’re left with the challenge of how to best use all of the wonderful vegetables from the market. We know that a diet rich in a variety of fruits and vegetables is optimal but it can be intimidating when trying to figure out how to incorporate these foods into a meal. This farmer’s market quiche with a crispy potato crust is a great way to use all of those delicious farm fresh veggies while enjoying a low fat, low calorie comfort food.
This guilt free quiche uses a crispy potato crust in place of the traditional high calorie pie crust and a liquid made from milk and corn, lessening the overall fat content and adding a unique sweetness that takes the traditional quiche to a whole new level. This summer, try this delicious quiche and throw in all of those delicious farm fresh veggies for a new favorite dinner.
This recipe can be found on the A Veggie Venture blog and was inspired by the Naked Kitchen.
FARMERS MARKET QUICHE with CRISPY POTATO CRUST
Hands-on time: 30 to 45 minutes
Time to table: 2 hours
2 – 3 medium potatoes, skins on, scrubbed well
1 tablespoon olive oil
About 8 cups uncooked vegetables, to yield about 6 cups cooked vegetables. The beauty of this recipe is that any vegetables will be delicious, so feel free to throw in as many of those delicious farm fresh veggies as you’d like.
4 ears corn, kernels scraped from cobs and “milked”
1 cup milk (can use almond milk for a non-dairy quiche)
4 large eggs
1 teaspoon kosher salt
Pepper to taste
1 cup grated cheese, mozzarella, gruyere, etc. (Can omit or sub with non-dairy cheeses)
1 long, thin red pepper, cut into rings
Preheat the oven to 375F. Lightly oil a deep-dish pie plate. (To keep things moving, you may want to start cooking the Filling before starting the crust.)
Use a mandoline to slice potatoes thinly. Arrange potato slices in a single layer until the plate is completely covered. Use a pastry brush to brush oil onto the potato slices and repeat with a second layer, adding a third layer if desired. Brush each layer with oil and bake for 15 minutes.
Saute the vegetables and salt to taste.
Using a blender, blend corn kernels and milk for a few seconds. Use a slotted spoon to lift corn out of blender and into a bowl. Then, add eggs, salt and pepper to the remaining milk and blend until smooth.
After par-baking the potato crust, arrange about half the cheese on the bottom. Arrange the Filling vegetables evenly in the crust. Give the Liquid a quick stir to re-distribute the corn, then pour over the top, pressing if needed to distribute throughout. Top with red pepper rings and remaining cheese.
Bake for 45 minutes or until a knife inserted into the center comes out clean. Let rest for about 15 – 20 minutes before serving.
A healthy diet is an important part of a balanced lifestyle. Share this recipe with your employees to promote healthy habits in the workplace. Healthy employees are more productive and reduce health care expenses for your organization. To learn more about how your organization can help your employees become healthier, visit: AssuredPartners NL Health & Productivity management.Share This: