Potatoe Quiche - Another one for Excess
Seeing as how you like potatoes you should fine this one pretty good bro.
Tobey
Potatoe Quiche
(Crustless roasted pepper and potato quiche)
1 large red bell pepper seeded and halved
1 large yellow or orange bell pepper, seeded and halved
1 small red onion, thinly sliced into rings
1 tsp olive oil
1 clove of garlic, minced
2 tbsp chopped, fresh basil leaves
3 medium potatoes
1 cup of shredded, reduced fat-sharp cheddar cheese
(about 4 oz)
1 cup of fat free egg substitute
½ cup of 2% milk
½ tsp each of dried thyme and salt
¼ tsp black pepper
Spray 1 medium and 1 small baking pan with a non-stick spray. Place peppers, cut side down, in a medium pan. Combine onions, olive oil, and garlic in a small pan. Place both pans under the broiler. Broil onions and peppers for 5 minutes until they began to blister and char.
Reduce oven temperature to 350 degrees. Transfer the onion mixture to a medium bowl and set aside. Let the peppers sit until cool enough to handle. Using a paring knife, peel off and discard the skins. Slice into strips. Add peppers to bowl with onions, along with basil. Mix well.
Peel potatoes and slice them into ¼ inch thick rounds. Steam potatoes for 10 to 12 minutes until tender.
To assemble quiche, spray an 8 inch round quiche pan or cake pan with a non-stick spray. Layer ½ potatoes over the bottom. Tap with ½ pepper mixture, followed by ½ cheese. Repeat layering.
In a medium bowl, whisk together egg substitute, milk, thyme, salt and pepper. Pour over vegetables. Bake, uncovered, for 35 to 40 minutes until the quiche is firm to touch and the cheese is golden brown. Let stand for 10 minutes before slicing.
Nutritional Info per serving:
194 calories
4.8 grams of fat
2.4 grams of saturated fat
13 grams of protein
26.3 grams carbohydrates
2.6 grams of fiber
15 mg cholesterol
424.2 mg sodium
Hope this one turns out good for ya.
IC
