We eat quiche all year here and this one is a great way to use an excess of chard. I love the taste of blue potatoes, in general foods that are in the red/blue/purple color spectrums are rich in antioxidants. Antioxidants help neutralize free radicals in the body which cause oxidation (yes, it’s a similar process to rusting… ) which encourages healthier cell reproduction which is a part of the body’s healing process. Healthy cellular reproduction means more efficient healing. This is part of why nutrition experts recommend you “eat the rainbow”.
I usually have a few volunteer, heirloom cherry tomato plants going in the garden so I’m always looking for a way to incorporate them into recipes and adding them to this recipe adds a really lovely splash of flavor. I also love the way they roast so make sure you leave them for the top of the quiche.
Summer Harvest Potato Crust Quiche
Ingredients
- 3 Large Blue Potatoes
- 1 Medium Zucchini
- 1 Cup Cherry Tomatoes
- Small Bunch Rainbow Chard
- 4 Green Onions
- 8 Sliced Crimini Mushrooms
- 8 Large Eggs
- 1/2 Cup Jack Cheese
- 1/2 Clove Garlic
- Sprigs of Thyme
- 1 Drop Black Pepper Essential Oil
- 1 Toothpick Swab Basil Essential Oil
- 1 Toothpick Swab Rosemary Essential Oil
- Dash Salt
- Coconut Spray Oil
Instructions
- Slice the potatoes thinly (I use a mandolin). Spray the pie pan with the coconut spray oil & line the pan with the potato until the entire surface is covered.
- Layer in the chard, then cheese, zucchini, then cheese, then mushrooms, cheese, sprinkle with green onion, cheese, then top with tomatoes in a pattern with the sprigs of thyme.
- Break all the eggs into a bowl, add salt, crushed garlic & the essential oil (dip a wooden toothpick into the opening of the basil oil, tip the bottle so that the oil hits the toothpick then swirl the toothpick through the eggs) and mix thoroughly. Pour over the filling slowly so that it fills in the spaces between.
- Place on a cookie sheet in case of overflow & cover with a pot lid to keep steam in & keep it from burning. Bake for 1 hour 15 minutes at 375 degrees, last 15 minutes uncovered so the top is golden & the eggs are fully cooked.