Potato Crusted Veggie Quiche

I love to make Quiche for a quick meal.  I make it all different ways.  And it is one of my favorite things to make to bring to someone when I bring a meal after surgery or illness.  I have always made my quiches with a pastry crust.  But now, I am trying to eat healthier.  I discovered a new way to make my crust from my friend Pam over at For the love of cooking
Instead of the high calorie (yet oh so delicious ) flaky pastry crust, you can still make a yummy quiche with half the calories if you replace the crust with thinly cut potato rounds.  I change it up depending on the ingredients I have on hand.  Last night, our quiche was made with fresh asparagus, green bell peppers, shallots, cremini mushrooms, spinach, tomatoes and lo fat havarti cheese.  Let's get started.  Saute your shallots and bell peppers in a small amount of olive oil.  Then add mushrooms, and lastly, the asparagus that I had already steamed to just barely done.

Slice 2 potatoes thin for crust.  Spray pan with olive oil or Pam, and layer potatoes into pan, with slightly overlapping edges.

I salt and pepper potatoes at this point.  Add your sauteed veg to crust.

Beat 6-8 eggs, add a little milk.  Salt and pepper, and I like to add fresh grated nutmeg too.   I used slices of lo fat havarti cheese and cut it up.  I layed about half on top of veggies before adding eggs.  I added tomatoes at this point too.

Pour eggs over top, then add handful of chopped spinach, and top with more cheese.

Bake at 375 for 35 to 40 minutes.  Done when knife inserted in center comes out clean.

Hot out of the oven....smells sooo good!!

For me...served with fresh fruit and lo fat cottage cheese. 
Bon Appetit!