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Prep Time	Cook Time	Total Time	Makes	Calories
15 min.	30 min.	45 min.	8	0

Gluten - Free Quiche with Root Vegetable Crust

Wanna try a quiche that is full of Spring flavor but low in carbs and flourless? Try this mouth watering dish and enjoy the results.

1.5-2 lbs of root vegetables skins pealed and shredded (rutebaga, turnips, parsnips, sweet potatoes, and carrots)

1 tsp. of salt

Black pepper to taste

1 tsp. of grated lemon

2 tbsp. of available neutral/vegetable oil (veggie, olive, grape seed, etc.)

3 tbsp. of butter and 1 tbsp. of vegetable oil

1 half of a large onion, chopped

6 large eggs, room temperature

1 1/4 cups half-and-half

1 teaspoon dijon mustard

1/2 tsp. of grated nutmeg

1 tablespoon finely chopped fresh herbs (basil, thyme, oregano)

3 oz. Parmesan cheese, grated

4 oz. fresh goat cheese, crumbled (about 3/4 cup)

1/2 lb. asparagus, washed and ends trimmed

1/4 cup of mustard greens, washed and shredded

1	Heat oven to 350°F. Use a grater or a food processor shred root veggies. Add to a bowl season with salt, lemon zest, and pepper
2	Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over med-high heat. Add potatoes and immediately start forming into a crust by pushing grated root veggies flat against bottom and sides of pan with a large spoon or spatula. Continue cooking, pressing grated veggies up sides of pan if they start shrinking, until all grated pieces are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
3	Melt 1 Tbsp. butter in a small skillet over medium heat. Add onion and sauté (6-10mins.)
4	Whisk eggs, half-and-half, dijon mustard, and nutmeg, in another bowl. Add herbs.
5	Add cheeses and sauteéd onion over crust, then pour egg mixture. Arrange asparagus and mustard greens on top. Bake until set and crust is browned, 35-40 minutes. Let cool to room temperature before serving from the pan.