Potato-crust veggie quiche

This recipe, our Sunday lunch, kind of formed in my head before I knew quite how to execute it. I'd seen the potato crust recipe on a cauliflower pie from Branny Boils Over, but knew for certain that The H would revolt if I tried to serve that as a meal. The end of the week in our house usually means breakfast for dinner so my thoughts turned to eggs. Along with the last three pattypan squash from co-op pickup and some red onion, I had a pretty quick and easy filling. We enjoyed co-op chicken apple sausage and homemade applesauce from a friend on the side.



If I'd had more time (the cranky time-bomb that is the little guy was D-O-N-E and ready for a nap) I would've liked to bake the unfilled crust longer; the brown parts on the edges at the very end were my favorite part. Just like hashbrowns!



Because of our limited time, I sauteed the squash and onion in a little olive oil with salt, pepper, and parsley to get them a head start before adding them to the crust to finish cooking.



Potato-Crust Veggie Quiche
adapted from Branny Boils Over and my own imagination

Potato crust:
2 cups packed grated raw potato
1/2 tsp salt
1 beaten egg white
1/4 cup grated onion

Veggie filling:
2 cups diced vegetables of your choice
1/2 cup diced onion
1/4 tsp garlic powder
1/2 tsp dried parsley, optional
1/2 Tbsp olive oil
1/2 cup shredded cheese
3 eggs
1/2 cup low-fat milk
Salt and pepper to taste

Preheat oven to 400*. In a medium bowl, combine crust ingredients and mix well. Press firmly into a 9-inch pie plate that has been lightly greased (or sprayed) and bake 30 minutes. While crust is baking, dice vegetables and onion for filling.

In a large skillet, heat oil and saute veggies, onion, garlic powder, and parsley until slightly softened and browned.

When crust is done (it will look dry, not soupy, and will be browned at the edges), remove from oven and reduce temperature to 350*. Pour diced veggies and onion into crust. Top with shredded cheese.

Whisk eggs with salt, pepper, and milk and slowly pour over the veggies, letting it make its way in between everything. Set the pie plate on a baking sheet and bake for 30 minutes or until filling is set. Remove from oven and let stand 5 minutes before cutting.