Potato Crust Quiche

Quiche has always been one of my go-to items when I'm looking to prep ahead, and when I went gluten free I opted to skip trying to find a compatible flour crust and decided to give it a shot with thin sliced potatoes, tossed with some fat and shingled into the pie plate and cooked until crispy and golden brown. After all, potatoes are the perfect side to sausage and eggs.

Te reason I like quiche for make ahead meals is because it reheats beautifully from the refrigerator or freezer and the endless customizations you can make to use up leftovers or show off the best of your farmers market haul. I always make a quiche when I'm prepping holiday meals so my family has something to eat morning of since I'll be immersed in cooking a big family meal. But I think the best thing about quiche is that it is just a great meal option that doesn’t have to be just for breakfast; its savory and filling without being too heavy, and its a good way to get a good serving of protein in too!

Ingredients

4-5 waxy potatoes (red, Yukon gold, etc) sliced thinly

1 Tbsp Olive Oil

1 lb Hipwell Ranch sausage or bacon, cooked and crumbled

1 tsp salt

1/4 tsp fresh cracked black pepper

1 onion, finely diced

1 bell pepper, finely diced

1 cup chopped Groves Country Mushrooms

1/2 brick Yaya’s Halloumi cut in 1/4 inch cubes

8 eggs

1 tbsp Wagner's Idaho mustard

Method

Preheat oven to 400f
Rinse and dry the potato slices, a salad spinner is really helpful here. Toss with a little olive oil and season with salt and pepper.
Layer potatoes into baking dish so that no gaps remain.
Bake, uncovered for approximately 20 minutes. Until the edges start to crisp and turn golden.
While the crust is baking, brown the meat and drain off all but 1-2 tbsp of the fat.
Add veggies to the meat and saute until translucent.
Scramble the egg and mustard. Add the egg to the veggies and meat and thoroughly combine off the heat. Stir in about half the halloumi, then dump into the prepared potato crust and place back in the oven for another 15-20 minutes until the egg is just set.

recipe note: if you're using a deep dish pie pan you may need an additional 4 eggs (full dozen)