Veggie Quiche in a Potato Crust

INGREDIENTS

1/2 lb red, white, or yellow potatoes, peeled and shredded
1 1/4 tsp extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground pepper
3 Tbsp butter
1/2 cup minced onion
1/2 lb crimini mushrooms, sliced
1/2 lb zucchini, sliced into coins
1 Tbsp flour
1 cup grated medium cheddar
1/2 tsp sea salt
1/4 tsp ground pepper
3 eggs, lightly beaten
1/2 cup milk or 1/2 cup cream

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in the pie dish, up the sides like a crust. Bake for about 20 minutes, until golden brown at the edges and dry. Let cool.

Increase heat to 425 degrees Fahrenheit.

In a large frying pan, melt the butter over medium heat. Add the onions and saute, stirring constantly, until wilted. Add the mushrooms and zucchini and saute for four more minutes. Stir in the flour and cook for two more minutes, until thickened. Remove from heat and let cool slightly before stirring in the grated cheese.

Spread the vegetable and cheese mixture in the potato crust.

Combine eggs, milk or cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over the vegetables.

Bake for 15 minutes. Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes longer, or until filling is set and top is lightly browned.

Serve warm.