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Quiche and Roasted Baby Potatoes


I made a veggie quiche for me and my vegetarian friend and roasted organic baby potatoes with scallions (green onions). The quiche has 6 eggs and 12 oz half and half (but it would be better with only 9 oz). I had some egg mixture left over and I filled the pie shell to the brim. I sauteed the baby bella mushrooms and scallions in olive oil and added the tomatoes just after I turned off the burner. I didn't want to cook the tomatoes with the mushrooms and scallions because I didn't want them to get mushy. They kept their diced shape fine when the quiche came out the oven. I recommend that you salt the egg mixture and the veggies. It's best to keep the egg mixture separate from the veggies. I put the veggie mixture on the bottom of the pie shell, then added feta cheese and poured the egg mixture over top. I baked the potatoes and the quiche at around 425 degrees.

*You can use half and half or heavy cream for the quiche. I used half and half because it's less calories and less fat, but I think it tastes more rich with the cream. It's up to you. I am not dieting, I am trying to make lifestyle changes, so I am choosing ingredients that are healthier. That doesn't mean I'll never use rich ingredients, I'll just use them sparingly.

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