Crisp Broccoli and Asparagus Quiche with a Potato Crust

I looooove quiche! The thought of never eating it again was depressing. However, after spending a bit of time in my kitchen experimenting with the crispy potato crust, the rich asparagus and tender broccoli, mixing it with just a hint of dill, and of course finding the perfect thickener to replace the usual egg mixture,…this quiche was born. It’s perfect for serving on a cool spring evening or on a Sunday afternoon when the family visits.

1 1/2 large baking potatoes sliced into 1/8-inch slices (about 1 1/2 pounds)

2 cups broccoli, cut into 1/2-inch pieces

2 cups asparagus, cut into 1/2-inch pieces (don’t use fibrous bottoms)

1 tablespoon olive oil

1 tablespoon minced dried onion

1/2 teaspoon dill weed

1 teaspoon salt

2 tablespoons cornstarch

2 tablespoons whole-wheat pastry flour

1 1/2 cups Westsoy unsweetened soymilk

1. In a large 12-inch skillet sprayed with vegetable spray, spread out potato slices and cook covered on low heat for 10 to 15 minutes, or until slightly soft and flexible. Set aside and keep covered.

2. In another large skillet, heat oil and sauté broccoli and asparagus over medium-high heat for 4 minutes, until crisp tender.

3. Add remaining ingredients except soymilk. Sauté another minute.

4. Add soymilk and bring mixture to a boil. Allow to simmer and thicken for 2 minutes; set aside.

5. In a 10-inch quiche dish sprayed with oil, arrange potato slices so they are somewhat overlapping. They won’t bend perfectly in the corners. Spoon in filling and spread out evenly.

6. Bake at 350 degrees F for 35 minutes. Top with a tomato rose for garnish.