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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.