I'm not a huge egg fan.
With that cleared up, I would like to share a little something with you...
The other day, a friend and I (and her beautiful, sweet, perfect, baby girl) went for coffee and a late lunch. To my surprise, the cafe that we went to had a variety of gluten free options and the owner seemed very informed as to what I should and shouldn't eat with my sensitivity. All the food is made on sight, and everything looked delicious. I finally settled on the quiche. What was interesting about this particular quiche is that she used potatoes for the crust.
Maybe this is not a novel thing. Maybe everyone in the world is aware of this except my friend and I. Needless to say, when Friday night came and my tired (and emotional) children returned from school, I decided to attempt the potato-crust quiche myself. I looked in my 'end-of-the-week' refrigerator (code for I need to get groceries) to see what exactly I would be working with. I managed to throw the following together.
TO MAKE THE QUICHE PICTURED, YOU WILL NEED:
2 large potatoes
2/3 cup grated extra old cheddar cheese
1/2 green pepper, chopped
1 medium onion, chopped
a few sprigs of fresh thyme, stem removed
1-2 leaves fresh sage (finally chopped)
1/4 cup cream
salt & pepper to taste
Peel and wash potatoes. Slice thinly (as you would for scalloped potatoes). Layer in a large, greased pie pan. Dot with butter.
In a large bowl, combine eggs, cream, onion, green peppers, salt & pepper, and chopped herbs. Whisk well.
Pour egg mixture over potatoes, top with grated cheese, and bake in a moderate oven for approximately 50 minutes (or until egg is cooked through and potatoes are soft).
Stuff your face. It turned out really well, and my children gobbled it up (even having seconds).
Try it out, and enjoy!