Tomato, Spinach, and Dill Quiche with a Shredded Potato Crust

Ingredients

• 2 1/2 russet potatoes, sliced very thinly
• Olive oil or olive oil cooking spray
• 2 1/2 tbsp red onion, diced finely
• 3/4 cup of fresh spinach, diced
• 1 1/2 tomato, diced
• 1/2 cup of feta cheese (I used reduced fat)
• 8-10 eggs, beaten
• 1/4 - 1/2 cup of milk
• 2 tsp dried dill
• 1 small red or orange pepper (optional)
• 1/2 - 1 cup button mushrooms (optional)
• other seasonal veggies to taste
• Sea salt and freshly cracked pepper, to taste

Instructions

Preheat the oven to 375 degrees. Coat a baking dish with cooking spray (a wider but shallower dish is preferred).

Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 7-10 minutes. Remove from oven and set aside.

Sprinkle the diced tomato, spinach, red onion, and half of the feta cheese on top of the potatoes. Beat the eggs with the milk and season with dill, sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining feta cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don’t overcook.

Remove from oven and let cool for a few minutes before slicing. Enjoy.