last chance quiche

simple, easy & delicious. a crispy potato crust and whatever you have on hand. I chose frozen shredded potatoes for the crust, frozen chopped spinach, leeks and mushrooms. yum!

– Chef Beth

MAKES: 2, 9 inch pies

Ingredients:

• 6 large eggs
• 5-6 mushrooms, stems removed cubed
• 1/2 c leeks chopped(approximately 1 leek)
• 1 T minced garlic
• 3 cups shredded potatoes (can use frozen, 1 bag makes 2 crusts)
• 1 box frozen spinach
• 1/4 t paprika,
• 1/4 t salt
• 1/4 t pepper
• 1/2 c finely shredded sharp cheddar
• 1/2 c butter melted
• 1/2 c oat milk or whole milk
• 1/2 medium onion, diced

Instructions:

• Preheat oven to 425
• Crust: Coat 2, 9 inch pie plates, with avocado oil. Press in the potatoes to an even half-inch depth on bottom and up sides. Pour the butter evenly over the potatoes. Bake for 30 minutes.
• Lower oven to 350
• Filling: cook the spinach and mushrooms, drain all liquid, in large bowl mix all ingredients and divide  into pie crusts. Return to oven for 45 minutes.

***if meat is desired 1/2 cup, cooked. can be added to egg mixture.