Grainless Tomato Basil Quiche and Amaranth Green Soup

3 potatoes; raw, shredded (about 3 cups)
1/4 lb (2 cups) cheddar cheese; shredded (our favorite- Trader Joe’s New
Zealand grass fed)
4 fresh plum tomatoes; cut into 1/4 inch slices
fresh basil leaves
2 cloves garlic; thinly sliced
1/4 teaspoon sea salt
pinch fresh ground black pepper
7 eggs
2 Tablespoons water (or milk if you can tolerate it)
few shakes paprika


Preheat the over to 375. Line a 10 inch glass or ceramic pie/tart baking dish with the raw shredded potatoes to cover the bottom and sides, compress with fingers. Add a layer of shredded cheese. Add a layer of tomatoes to cover the cheese. Add the  basil and garlic in an even layer. Sprinkle with salt and pepper. Beat the eggs and water together, pour over the quiche and sprinkle with paprika.
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Bake for 35-40 minutes until the egg has set (check by gently shaking the dish, if it doesn’t “jiggle” it is done or you can insert a knife in the center to check).

2 Tablespoons extra virgin olive oil
1/2 cup onion; minced
1/2 cup carrots; minced
1/2 cup celery; minced
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
cups fresh amaranth greens; large leaves sliced
4 cups water

Preheat 3 quart pot on medium, add olive oil, onion, carrots, celery and salt and sauté with lid on until the vegetables are soft, about 5 minutes. Add greens and pepper and sauté until greens are wilted, about 5 minutes. Add water, bring to a boil, reduce heat and simmer for 10 minutes.


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