Name: Potato Crusted Summer Vegetable Quiche
Ingredients: 2 medium yukon gold or red potatoes thinly sliced on a mandoline; Butter (margarine, olive oil, or olive oil spray for greasing pan); 2 ears of corn (cut off cob and cobs "milked" with the back of a knife to release juices); 1 medium zuchinni (thinly sliced); 3 handfuls of baby spinach or arugula; 3 extra large eggs (beaten); 1 cup gruyere cheese (grated); salt and pepper; 1 large tomato (preferably heirloom sliced)

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Potato Crusted Summer Vegetable Quiche

This quiche is an adaptation of a recipe from a great veggie cooking blog, A Veggie Venture.

Servings: 6

Ingredients

2 medium yukon gold or red potatoes thinly sliced on a mandoline
Butter margarine, olive oil, or olive oil spray for greasing pan
2 ears of corn cut off cob and cobs "milked" with the back of a knife to release juices
1 medium zuchinni thinly sliced
3 handfuls of baby spinach or arugula
3 extra large eggs beaten
1 cup gruyere cheese grated
salt and pepper
1 large tomato preferably heirloom sliced

Instructions

Preheat oven to 375
Butter or oil a spring-form pan or deep pie dish and line with the potato slices to form the crust.
Season potatoes with salt and pepper and spray with olive oil spray
Blind bake crust in oven for 15-20 minutes until potatoes are soft.
Mix corn, zucchini, spinach, eggs and cheese together in a bowl and season with salt and pepper
Remove crust from oven and pour in the vegetable and egg mixture.
Top mixture with sliced tomato and season with a little more salt and pepper.
Return to oven and bake for another 45 minutes or until egg mixture is set. (If you like a browned top, broil for the last 3 minutes of baking.)
Remove from oven and allow to cool before serving or removing from spring-form pan.