Farm Quiche with Grated Potato Crust

Jeannine's variation on the French classic egg dish is made with your choice of veggies, cheese and/or meat and uses grated potato for the crust

Preheat oven to 350.  Oil or grease your baking dish or skillet.  Line the bottom and sides up about 1 1/2 inches with the grated, drained potatoes.

Crack all eggs into a mixing bowl and beat until all yolks are broken and mixed somewhat with the whites.  Add seasonings and mix well.  Add veggies, mix.  Add cheese, mix.  Pour the egg mixture into the baking dish with the grated potatoes.

Bake until the egg mixture is firm throughout (test it with a blunt knife or toothpick).  If you use "wet" veggies like zukes or tomatoes you may need a little more cooking time to achieve the moisture level of your preference, just make sure you don't burn the bottom.  For longer cooking with less chance of burning, set the oven to 325.

Serve with garnishes; salsa, chutney, sour cream...

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Ingredients

Potatoes - grated, with the liquid squeezed out - you need enough to line the bottom of a cast iron skillet or shallow baking dish (even a pie pan for 2 or 3 servings)

Eggs - 2 eggs person

Veggies - one or more, chopped from medium to rough chop; you can even use leftover steamed veggies - use about 1/4 cup per person

Cheese - any kind you like, as much as you like

Seasonings - salt, pepper, crushed garlic, fresh or dried herbs, chopped yellow or green onions or chives or shallots; curry powder; chili powder...you get the idea?