Thursday, March 22, 2012

Mushroom & Broccoli Quiche with Potato Crust

Using red potatoes for the crust makes this dish gluten free!

3 or 4 red potatoes, sliced
2 tablespoons olive oil
3 scallions, chopped (if you're using your vidalia onion spring onions, 1 will probably do the trick)
1 pound mushrooms, quartered
1 head of broccoli
Salt and freshly ground pepper
1 c. milk
2 large eggs
2 egg yolks
Pinch nutmeg
up to1 1/2 cups cheese, grated (use whatever you have on hand)

To view the rest of this recipe, please visit:


  1. I really like the idea of using the potatoes for a crust--especially since you gave us those lovely potatoes!

  2. This is one of the few recipes that comes out looking as good as the photo! We hope you had good results with it!