*****POTATO CRUST QUICHE RECIPE NOVEMBER 27

Try this yummy comfort food

POTATO CRUST QUICHE RECIPE
INGREDIENTS:
4 red potatoes (remember the bag of 10 lbs for $1.98 I bought the other day?)
2 Tbsp butter
1/2 cup mozarella/parmesan shredded (you will use 1/4 cup for the crust and 1/4 cup for the filling)
4 eggs
1 Tbsp sauteeing oil
1/4 yellow or sweet onion coarsely chopped
2 cloves of garlic chopped finely
4 mushrooms coarsely chopped
2 cups of spinach coarsely chopped
3/4 cup of dehydrated Roma tomatoes (Romas from summer were sliced in 1/2 inch circles and dehydrated this summer, now I use them in salads and recipes like this, store them dried and in the freezer)
pinch of cumin
pinch of nutmeg
generous to taste cracked pepper
1 Tbsp EVOO
coarsely fresh ground sea salt at the time of serving
PREHEAT OVEN TO 375 F
1.  4 medium to large red potatoes, sliced to 1/4 to 3/8 inch and boiled for 20 minutes, mashed with skins intact, butter and parmesan/mozarella to taste (I used about 2 Tbsp butter and 1/4 cup of the cheese mixture).  Spread evenly on bottom of pie plate and bake for 7 minutes.
2.  meanwhile beat 4 eggs and placed 1/4 cup of cheese mixture on top
3.  also, sautee 1/4 onion, 2 cloves of garlic in light oil, add the mushrooms, take off burner and add the spinach and then the rehydrated roma tomatoes.    (To prepare the Roma tomatoes:  during the last 5 minutes of boiling the potatoes pour about 3/4 cup of the potato water over a handful of dehydrated roma tomatoes, after about 5 to 10 minutes, pour off water and throw into the sauteed vegetables as they are cooling).   Add a pinch of cumin, a pinch of nutmeg, cracked pepper and ground coarse salt.   Here you can add a Tbsp of EVOO.    Once the whole sauteed mixture has cooled off, pour the egg/cheese mixture into it and fold together
4.  Take the pie place with the potato crust out of the oven and pour in the egg/veg into it.  Make sure the potatoes are not sticking up too high by pushing the edges over a little so they end out a little above the egg mixture but not exactly at the same level, because it will tend to puff up over the edge as it expands during cooking.
5.  Bake in oven 30 to 40 minutes or until butter knife placed in the center comes out clean and the top and the potato edges are browned..

PREP TIME 20 minutes, BAKE 30 to 40 minutes, COOL 5 minutes