This delectable quiche has a twist for the crust: thinly sliced potatoes instead of pastry, which bake up crusty, browned and tender. Great for breakfast, or for lunch with a salad.
Makes a quick grab and go breakfast. Freeze the extra to have on hand during a hectic week. Use any combination of vegetables you have around. Spinach or mushrooms work well. Add some hot sauce to the eggs if you like a little heat.