This fresh vegetable "quiche" is made with a light, crispy potato crust and a filling of vegetables and herbs and spices. It makes a wonderful morning brunch or lunch or a simple supper when served with a salad and a small, toasted baguette. If you should not be eating egg yolks, you can make it using only the egg whites.
Ingredients:
1/2 cup purified water
1/4 cup sun-dried tomatoes
1/2 pound asparagus (about 2 cups chopped) or broccoli florets
1/2 medium onion, chopped
2 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
1 carrot, cut in small cubes (about 1 cup)
5 mushrooms, sliced
1 tablespoon chopped fresh basil, or 1 teaspoon dried
