3 magazine recipes

Potato-crust quiche with mashed potato shell instead of pastry, filled with mixed vegetables, cheddar cheese, and an egg-milk custard. Naturally gluten-free and hearty.

This pie crust uses low-fat oils for a healthier option to match with your favorite pie filling.

Has a really nice flavor but I would suggest altering it a bit to suit your taste. Go lighter on the chili sauce or substitute tomato sauce if you don't prefer a spicy food. Definitely salt to taste as the recipe doesn't call for any salt.