GARDEN QUICHE WITH POTATO CRUST

More Main Meal Recipes Solutions By Cait Johnson, Author of Witch In the Kitchen (Inner Traditions, 2001).This satisfying peasant pie is perfect for those of us who want to avoid wheat, since it features a tender potato crust rather than conventional pastry. Lower in fat than most quiches but still flavorful, with plenty of heart-healthy olive oil and garlic, this quiche is a quick throw-together for a late-summer meal that makes us grateful to the Earth Mother for the bounty and nourishment she provides.

• 5 small potatoes, cut into 1/2-inch thick slices
• 1 tablespoon olive oil
• 2 small summer squash or zucchini, cut in half lengthwise, then cut into 1/4-inch slices
• 2 medium red, orange, or yellow bell peppers, seeded and sliced in thin strips
• 1 bunch fresh greens, such as spinach, arugula, kale, chard, or turnip greens, well washed, leaves torn into 1-inch pieces, and stems chopped
• 2 cloves garlic, minced
• 1 4-ounce log soft goat cheese, crumbled
• 1 cup low-fat milk
• 3 eggs
• Salt and freshly-ground black pepper, to taste

Preheat oven to 350F. Boil potato slices in salted water for about 8 minutes, until just tender. Drain and set aside. In a large saucepan over medium heat, heat the oil and add the squash and peppers, cooking about 5 minutes until softened. Add greens and stems and continue cooking about 4 minutes until wilted. Add garlic and cook another minute until softened and fragrant. Season with salt and pepper and set vegetables aside. Oil a 10-inch pie plate, and place potatoes evenly in the bottom. Spread vegetables on top and sprinkle with crumbled goat cheese. In a medium bowl, whisk together the milk, eggs, and salt and pepper to taste and pour over the veggies. Cover with foil and bake 45 minutes or until a knife inserted in the middle comes out clean. Cool 5 minutes before slicing and serving. Serves 6.