Potato Crusted Vegetable Quiche | Gluten Free

A nice and simple quiche recipe with a twist - a potato crust.
Great for Summer picnics & BBQs!
This is just a basic quiche - feel free to do as you will with it - add any veg you have lying around and of course meats like ham and bacon --- the list is endless!

POTATO CRUSTED VEGGIE QUICHE

INGREDIENTS FOR THE CRUST
1lb Potatoes (enough for your dish)
3TBSP Olive Oil
1tsp Salt
½tsp Pepper

INGREDIENTS FOR THE FILLING
6 Eggs
225ml Milk
100g Chopped Tomatoes and a few sliced for the top
100g Spring Onions
100g Chopped Peppers
125g Grated Cheese plus 50g for the topping
1tsp Salt
½tsp Pepper
1tsp Garlic Powder

METHOD
1 Peel (if needed) and finely slice the potatoes
2 Add the potato slices, oil, salt, & pepper to a bowl and mix well to coat the slices
3 Layer the slices of potato into the dish
4 Bake at 200°C for 15 mins until the slices just start to take on a bit of colour
5 Lightly beat the eggs & milk in a bowl
6 Add the tomatoes, spring onions, peppers, 100g cheese, salt, pepper, garlic powder, and mix well
7 Carefully pour the mix into the cooled potato crust
8 Sprinkle the rest of the cheese over the top and place on a few tomato slices
9 Bake at 2000°C for 45 minutes until the top is browning and the quiche has just about stopped wobbling
10 Enjoy warm or cold!!

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Potato Crusted Vegetable Quiche | Gluten Free
#DDU