Leek, Asparagus & Broccoli Quiche
A light breakfast, lunch or dinner! (serves 3)
Ingredients
Potato Crust
3 small-medium russet potatoes, peeled and thinly sliced
1 tbsp olive oil
1/4 tsp salt and pepper
1 tbsp Parmesan cheese
Quiche filling
6 eggs
1 1/2 cups skim milk
1/2 cup reduced fat shredded cheese
1 leek, washed and diced
1 bunch asparagus, washed and diced
1/4 c broccoli florets, washed and dried/drained of water
1/4tsp salt and pepper
Instructions
1. Preheat oven to 200 degrees celcuis.
2. Add the sliced potatoes to a large bowl and drizzle with the olive oil, ¼ teaspoon of salt and pepper, and the Parmesan and toss with your hands or a spoon to coat.
3. Arrange the potato slices on the bottom and sides of a pie or baking dish, overlapping the potato slices
3. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
4. Reduce the oven temperature to 180 degrees celcuis.
5. In a medium bowl, whisk together the eggs, milk, leek, broccoli, asparagus, and cheese.
6. Slowly pour the egg mixture over the potatoes. Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.