potato crust quiche
Since I can't get it together to post a menu, I suppose the least I can do is post a delicious recipe!
I'm all about things that are easy to make and have made crust-less quiche several times because it's easy. However, I think that quiche should have crust, so I did some research and experimenting and discovered a super simple way to make quiche with crust...potatoes!
Potato Crust Quiche
3 small potatoes (not russet, anything else will work), grated
s&p to taste
2 cups cooked veggies (my favorites are onions, broccoli, kale, and mushrooms)
4-6 eggs (depends on the size of your pie plate, mine is really shallow so I used 4 eggs, my dad has a deeper pie plate and I used 6 eggs when I made quiche for him)
1/4-1/2 cup milk, depending on number of eggs used (or plain non-dairy milk)
s&p to taste
Preheat oven to 425°F.
Grate the potatoes into a bowl and mix with 1 egg, add salt and pepper. Press grated potato mixture into bottom of pie plate (I like mine pretty thin) and up the sides. Bake for ~25 minutes or until edges get crispy and the bottom is not wet (i.e. the egg is cooked). I prefer mine to get a little crispy all over.
Once the crust is done, remove from oven. Add veggies into the crust, sprinkle with cheese (if using), and pour egg mixture over the top. Bake until the middle is firm (15-25 minutes). Let sit for several minutes before serving.