Potato Crust Quiche (Gluten Free)

The great thing about this dish is it can be served hot or cold so it is a nice dish to prepare for guests or to take with you. I've never been opposed to crustless quiche but the potatoes are a nice variation and also they tend to layer with the egg on the bottom of the dish which I think is very lovely.

Potato Crust Quiche

• 1 to 2 russet potatoes (you can use other varieties too)
• 8 eggs
• 2 stalks of scallions
• 1/2 cup  fresh parsley
• 1 garlic clove
• 1 cup shredded (not grated fine, decent shredded pieces are best) parmesan or other sharp or aged cheese
• 1/2 cup feta crumbles
• 1/2 tsp sea salt
• 1 tsp soft butter

Directions:

1. Preheat oven to 350. Thinly slice potatoes and butter your pie pan generously. 

2.  Arrange slices of potato around interior of pie pan overlapping and coming up over the edge of the pan. Sprinkle with 1/4 tsp sea salt. 

3.  Place potato lined pie pan into oven. Bake for 15 minutes. 

4. While your potatoes are baking whisk 8 eggs in a large bowl, add chopped scallions, parsley, minced garlic clove and 1/4 tsp sea salt. 

5. Fold in feta and shredded parmesan.

6. Remove potato lined pie pan from oven and pour filling into pan, return to oven. 

7. Bake an additional 30 minutes or until eggs are set and just beginning to golden on top. 

8. Serve warm or cold. 

You can vary this recipe by adding additional fresh herbs. If you want to add some veggies to the dish precook them to avoid excess water from messing with the consistency, for example sauté mushrooms and onions with zucchini, allow to reach room temperature before folding into egg mixture when you add the cheese.

Enjoy! xoxo - Iris