Purple Potato & Carrot Quiche (Tasty, Pretty, Veggie & Gluten Free!)

This is a beautiful, colorful springtime quiche that replaced pie crust with a crispy shell of purple potatoes. Wonderful for veggie, gluten-free friends.

Materials:

Veggies for Roasting:

• 3 baby or smallish purple or blue potatoes, sliced into wedges/slices
• 2 small gold potatoes, sliced into wedges
• 1 medium carrot, peeled, cut into thin sticks
• A handful of small broccoli florets
• Half a medium zucchini, chopped
• 1-2 cloves of garlic, minced

Custard:

• 5 large organic free-range eggs
• 1/2 cup Heavy Cream, Half and Half, or sour cream
• Pinch of fresh grated nutmeg

• 1-1/2 c. your favorite cheese, grated. Swiss, Cheddar, or Gruyère - it's all good

Optional:

• Add a half cup chopped sweet onion to the roasted vegetable mix.
• Add some chopped chives or spring onions to the custard.
• Add a tablespoon of fresh chopped herbs to the custard - parsley, marjoram, or basil.

Methods:

1. First, roast your veggies. Toss the veggies and garlic in a roasting pan, drizzle with olive oil, and season with sea salt and freshly ground pepper; roast in a 375F oven until fork tender, ~40min. Remove and set aside. Keep the oven on.
2. Prepare the custard. Mix eggs, milk product and nutmeg. Whip with a whisk till frothy.
3. Butter a 9-inch pie plate or ramekin (the latter preferable).
4. Spoon the roasted veggies into the plate and arrange them evenly. Sprinkle the grated cheese on top. Pour the custard over the veggies and cheese, allowing it to seep in and around all the vegetables.
5. Bake the quiche in the center of the oven till set and golden, about 25 to 35 minutes. Test doneness with the wiggle method [jiggle the pie plate a bit to see if the center shimmies; if it does, cook for five more minutes] or if it's very close to done, insert a small thin knife into the center - if it emerges clean, you're good to go.
6. Set the hot quiche on a wire rack to cool a bit before slicing and serving (this allows for a more precise slice).
7. Serve with a salad of baby spring greens and glasses of crisp white wine. Raise your glass and toast spring.

Source:

Gluten Free Goddess

http://glutenfreegoddess.blogspot.com/2007/03/purple-potato-quiche.html?m=1