INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 3 large Russett potatoes
- 2 teaspoons olive oil, divided
- 1 teaspoon chopped fresh dill
- ¼ teaspoon granulated garlic
- salt and pepper
- 1 onion, diced
- 4 ounces crimini mushrooms, sliced
- 4 ounces dry salami
- 4 slices GO VEGGIE Lactose Free Swiss Singles, torn into pieces
- 3 eggs, beaten
- ⅓ cup nondairy milk
- 2 teaspoons capers
INSTRUCTIONS
- Heat oven to 400ºF. Spray a 9-inch glass pie plate with oil.
- Peel and shred the potatoes; wrap them in a paper towel and squeeze out any excess moisture.
- Add the shredded potatoes to a large bowl and mix in 1 teaspoon olive oil, dill, and garlic; season with salt and pepper.
- Press into the prepared pie plate, working the potatoes up the sides like a crust. Bake until the potatoes look dry and the edges are golden brown, about 20 minutes. Let cool. Reduce heat to 325ºF.
- Heat the remaining olive oil in a large skillet. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook another 5 minutes, until soft.
- Spread the mushroom and onion mixture into the bottom of the potato crust. Top with the salami and ¾ of the cheese. In a small bowl, beat together the eggs, milk, and capers.
- Pour into the crust, shaking the pan gently if needed to let the egg settle. Top with the remaining cheese and sprinkle with black pepper.
- Return the quiche to the oven and bake for 20-30 minutes, or until the center is set. Let cool before slicing.
- Recipe by: Healthy Delicious
