Veggie Quiche with Potato Crust

This is great because you could make it for breakfast, lunch, or dinner. It's delicious! My kids eat it right up and don't even complain about the veggies (except for the oldest who fastidiously picks out every tomato he comes across). This is supposed to be made in a pie dish, but I've never been able to get it to all fit in one so I use a round 9 inch cake pan.

Veggie Quiche with Potato Crust

adapted from For The Love Of Cooking

2 potatoes peeled and sliced thin

1 tsp olive oil

1/2 chopped onion

1 zucchini, sliced

2 c. fresh spinach

2 carrots, shredded

1 tomato, diced

1/4 c. feta cheese

1 tsp dried basil

4 eggs

8 egg whites or 2 c. Egg Scramblers

1/4 c. milk

salt & pepper

Preheat oven to 350. Spray pan and line the bottom with potato slices, bake 10 min. Saute onion in olive oil 4-5 min. Add zucchini, spinach, and carrots and continue sauteeing for 3-4 more minutes. Combine eggs, basil, egg whites, milk, and S&P in a bowl. Sprinkle the tomato and feta on top of the potatoes. Add sauteed veggies. Pour egg mixture over the top. Bake for 40 min. Let sit 10 min before slicing. Makes 8 servings @ 125 calories a serving.....so go back for seconds!