Garden Quiche with Roasted Potato Crust

1. Preheat the oven to 400°F
2. Scrub clean and slice the potatoes and onion into 1/4 inch thick slices (no need to peel)
   • To ensure that your slice thickness is consistent I suggest using a food processor, mandolin slicer or your favorite mechanical slicer. Unless of course you want to work on your knife skills.
3. Dump all the potatoes and onions into a lasagna or shallow roasting pan or large baking sheet, and sprinkle with the oil, pepper and salt
4. Toss the potatoes and onions with your hands until well coated with oil
5. Place on the center rack of the preheated oven and let cook just until tender when pireced with a forlk, about 35 to 45 min. 
   • Be sure to toss the potato mixture halfway through cooking time.
6. When the potatoes are done, take the pan out of the oven and let sit to cool while you prepare the quiche filling
7. Leave the oven at 400°

Garden Quiche Filling

Ingredients:

• 4 large eggs
• 3 tbs of gf vegetable stock
• 3/4 tsp ground white pepper, with a 1/2 tsp reserved for later
• 3/4 cup finely chopped broccoli
• 1/2 of 1 small red bell pepper, minced
• 1/2 of 1 small orange bell pepper, minced
• 2 tbs fresh minced mushrooms
• 1 tsp minced fresh garlic
• 2 tsp minced fresh basil
• 1 tsp dried celery flakes
• 1/4 tsp minced fresh sage
• 1/8 tsp red pepper flakes
• some sea salt

Instructions:

1. put all of the chopped and minced veggies into a bowl and toss with the basil, sage and celery flakes - set aside
2. measure the eggs, veggie stock, 1/4 tsp of the pepper, garlic, 2 pinches of sea salt and pepper flakes into the carafe of your blender - set aside
3. if you are not using a non-stick quiche or pie pan, be sure to gently oil the pan or line with parchment (Go easy on the oil, you need only the slightest amount)
4. gently go through the potatoes & onions pulling out the biggest half circle and circular slices of potato - set aside
5. repeat step 4, this time pulling out the next size smaller half circle and circular slices of potato
6. using the "next size smaller" potato slices from step 5, arrange the slices in the bottom of the pan
7. now use gradually smaller and smaller potato pieces to fill in all the holes, making sure the bottom of the pan is complete covered with potato
8. take the largest potato slices from step 4 and cut all into half circular pieces, then arrange the half circles around the edge of the pan
   1. make sure the straight/cut side is down
   2. generously overlap the potatoes
   3. alternate between the sweet potato slices and russet potato slices
9. now grab a small handful of the tiny bits of potato and onions that are left in the roasting pan and sprinkle over the bottom of the pie pan, gently pressing them down
   1. you should have some roasted potatoes left over so feel free to nibble. : )
10. sprinkle in the chopped veggies and toss the pan in the oven while you blend the egg mixture together
11. blend the egg mixture on high until well blended
12. pour the egg mixture into the pie pan and reduce the over temp to 350°
13. bake for 20 - 30 min (possibly longer depending on the size of your pie pan), until the center of the quiche is firm
    1. starting at 20 min and checking every 10 min until just the most center portion is not set, then check every 5 min. Keep track of your total cook time for future reference.
14. remove the quiche from the oven and let sit for 10 min before serving. Can also be served at room temp.  Keep leftovers in the fridge, reheat individual servings as needed.

Happy GF Eating!