Goat Cheese Quiche with Potato Crust

This isn’t your typical quiche – it’s crust is made with thinly sliced potatoes. It’s packed with vegetables, and topped with goat cheese and parmesan. Add a salad and a crusty loaf of bread, and you have a marvelous meal! It can be made in advance and reheated.

• 1 – 2 large Russet potatoes, peeled and thinly sliced
• 3 tablespoons vegetable oil, divided
• 1 small yellow onion, chopped
• 1 small zucchini, diced in small pieces
• 1 handful asparagus, cut thin on a diagonal
• 2 garlic cloves, minced
• 1 cup spinach, chopped
• salt and pepper
• 1/2 teaspoon oregano
• 6 large eggs
• 1/2 cup milk
• 6 oz. goat cheese, crumbled
• 1/2 cup parmesan

1. Preheat oven to 375º. Lightly grease pie plate. Toss potato slices in 2 tablespoons of oil and salt and pepper. Starting on the bottom of the plate, arrange the potato slices in overlapping circles on the bottom of the plate. Then do the same around the edges, placing the potato slices slightly under the layer of potatoes on the bottom to keep in place. Bake in oven for 20 to 25 minutes.
2. In a sauté pan, heat 1 tablespoon of oil, and sauté onion, zucchini, and asparagus for 6 to 7 minutes. Stir in the garlic and cook for 1 to 2 minutes more. Remove from the heat and add spinach, oregano, and season with salt and pepper.
3. In a large bowl, whisk eggs and milk. Stir in the goat cheese. Spoon the vegetables in the pie plate over the potatoes, and spread out. Top with the egg and goat cheese mixture, and sprinkle parmesan on top. Bake for 30 to 40 minutes until set. Serves six.