This recipe was inspired by a menu on eMeals. Every week, I get seven clean eating recipes emailed to me. My plan is to use this subscription to inspire at least 2-3 meals at home, some prepared by the girls. Arielle made this recipe this week. It took her about an hour and one half but that is mostly because she is not as experienced as I am at following recipes such as this.
You can make this with almost any vegetables or type of harder cheese. You also can adjust by using fat free or non-dairy milk product and low fat cheese if you are watching calories. You may also substitute the oil for cooking spray. This recipe is gluten free and vegetarian. Here is my adaptation of their "Mushroom-Asparagus Quiche with Potato Crust".
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2 cups shredded raw potatoes
1 teaspoon salt, divided
4 large eggs or 1 cup of egg white product
2 Tablespoons olive oil
8 ounces mushrooms sliced
1 / 2 pound asparagus, green beans, broccoli, or cauliflower cut into small pieces
1 1/2 cups cheddar cheese, shredded
1 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
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Preheat oven to 400 degrees. Combine potatoes and 1/2 teaspoon of salt in a colander and let stand for 10 minutes over the sink or a bowl. Squeeze potatoes in a towel to remove excess water and then combine the shreds with one egg or a 1/4 cup egg product.
Spread mixture evenly on the bottom and up the sides of a greased pie plate and bake for 20 minutes. Brush with one tablespoon of oil and continue to bake for another 15 minutes or until the crust is browned.
Meanwhile, sauté the mushrooms with the other vegetable(s) with 1 tablespoon of oil until softened. Spoon the veggies into the crust and top with the cheddar cheese. Whisk together the remaining egg (egg product), milk, 1/2 teaspoon of salt, pepper and nutmeg and pour over the mixture in the pie plate.
Bake for 35 minutes or until the center is done. The mixture should be solid in the middle. Serve warm.
Hometown Recipes: Mushroom-Asparagus Quiche With Potato Crust
Article: Hometown Recipes: Mushroom-Asparagus Quiche With Potato Crust 
Source: Santa Clarita News
Author: Chef Dawn Walker