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Name: Purple Potato and Carrot Quiche
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 3 purple or blue potatoes, sliced into wedges/slices; 2 gold potatoes, sliced into wedges; 1 carrot, peeled, cut into thin sticks; 1 handful broccoli florets; 1/2 zucchini, chopped; 1-2 garlic, minced; 5 Eggs; 1/2 cup Half and Half, sour cream or milk; 1 pinch nutmeg, fresh grated; 1 cup Swiss, grated; cheddar or Gruyère cheese; 1/2 cup sweet onion, diced

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INGREDIENTS

3 purple or blue potatoes, sliced into wedges/slices
2 gold potatoes, sliced into wedges
1 carrot, peeled, cut into thin sticks
1 handful broccoli florets
1/2 zucchini, chopped
1-2 garlic, minced
5 Eggs
1/2 cup Half and Half, sour cream or milk
1 pinch nutmeg, fresh grated
1 cup Swiss, grated; cheddar or Gruyère cheese
1/2 cup sweet onion, diced

Servings

INSTRUCTIONS

First, roast your veggies:

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

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 375 degree F oven until fork tender, about 40 minutes or so. Remove and set aside. Keep the oven on.

Prepare the custard:

5 large eggs

1/2 cup Half and Half, sour cream, or milk

Pinch of fresh grated nutmeg

Whip the custard ingredients with a whisk till frothy.

Grate your favorite cheese: Swiss, cheddar, Gruyère -- it's all good. You'll need about a cup of grated cheese.

Lightly oil or butter a 9-inch pie plate.

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.

Options:

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.

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.

Set the hot quiche on a wire rack to cool a bit before slicing and serving (this allows for a more precise slice).

Serve with a salad of baby spring greens and glasses of crisp white wine. Raise your glass and toast spring.

NOTES

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Purple Potato and Carrot Quiche

3  purple or blue potatoes, sliced into wedges/slices 
2  gold potatoes, sliced into wedges 
1  carrot, peeled, cut into thin sticks 
1 handful broccoli florets 
1/2  zucchini, chopped 
1-2  garlic, minced 
5  Eggs 
1/2 cup Half and Half, sour cream or milk 
1 pinch nutmeg, fresh grated 
1 cup Swiss, grated; cheddar or Gruyère cheese 
1/2 cup sweet onion, diced

First, roast your veggies:
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
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 375 degree F oven until fork tender, about 40 minutes or so. Remove and set aside. Keep the oven on.
Prepare the custard:
5 large eggs
1/2 cup Half and Half, sour cream, or milk
Pinch of fresh grated nutmeg
Whip the custard ingredients with a whisk till frothy.
Grate your favorite cheese: Swiss, cheddar, Gruyère -- it's all good. You'll need about a cup of grated cheese.
Lightly oil or butter a 9-inch pie plate.
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.
Options:
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.
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.
Set the hot quiche on a wire rack to cool a bit before slicing and serving (this allows for a more precise slice).
Serve with a salad of baby spring greens and glasses of crisp white wine. Raise your glass and toast spring.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 6 Servings

Calories: 150
Calories from Fat: 94 (63%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.4g
Cholesterol 444.2mg		137 %
Sodium 147mg		5 %
Potassium 140.7mg		4 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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