Potato crust Quiche

My partner is wheat free, so this took some figuring out. Plus I suck at pie crusts so once I found this, quiche has never been the same at my house.

Thinly slice 1 potato. Like, not potato chip thin, but thin. Leave on the skin, because who cares and its a pain in the butt, right? Grease your pie pan, or spring pan, or a deep frying pan really, really well. Then lay the potatoes on on the bottom so that the edges overlap. You can go all fancy and shit and put them in a spiral, or you can just make sure there aren’t any holes.

Bake that for about 15 minutes at 375. You want the potatoes to begin to soften, but not cook straight through. They still have to have a little form to hold the egg mixture.

So with a quiche, you can add pretty much anything you like. I have leftover steak in my fridge that needs to be something else, so I am going to slice that up and add it. Kale hitting the last of its life? Use that. Broccoli hanging out in your crisper? What the hell, its a party. Use whatever you want, but you have to cook it first so all of its water is out. Don’t kill it, lol, but definitely cook it.

Crack 8 eggs in a bowl, then add a really good squirt of water. Don’t bathe the eggs, but you do want them to give you a little bubble. Maybe a quarter cup or so? You know when you are making pancakes and the batter is too thick and you’re like “maybe I will just add a bit of water...” that’s the amount of water to add here. Whip the mixture with a fork until it is uniform and you don’t see any yolk to white differential. Add two finger pinches of salt.

Pull the pan out of the oven. Add your fillings, meat, veg, whatever. Arrange it nicely. Pour the egg mixture over it, and then add a couple good handfuls of cheese (but don’t use all of it!! you need some for later in the week). Poke the cheese down so it is covered by egg. Mostly.

Bake that bitch until the middle doesn’t wriggle. Start at 10 minutes then keep checking.