Veggie Quiche with Potato Crust
Why struggle with dough when you can use potatoes as a crust?
- 2 large roasting potatoes, thinly sliced
- 1 tsp olive oil
- 1 onion, diced
- 1 cup of button mushrooms, sliced
- 1 zucchini, diced
- 1 cup of fresh spinach, diced
- 1 tomato, diced
- 1/4 cup of feta cheese
- 7 fresh basil leaves, chopped
- 8 eggs, beaten
- 1/4 cup of milk
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.
Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.
Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.
Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy!