If you can believe it, I have never made a quiche before! It may have had something to do with the fact that I struggle making pie crusts. I can never seem to roll them out right so they don't tear. (That will have to be a project for a later date.) So anyway, when I found this quiche recipe with a Potato Crust, I thought it looked awesome... and ALMOST carb-free. I loved the crunchy potato edges - it added great texture and taste to the quiche. This was also extremely easy to make and great for leftovers - breakfast, lunch or dinner. Enjoy!
2 medium russet potatoes, peeled
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
5 eggs (I used 2 eggs and 1 and 1/2 cups egg substitute)
1 1/2 cups fat free half-and-half
1/2 cup fat free greek yogurt
1/2 chopped white onion
3/4 cup chopped herbs (I used scallions, sage, and parsley from our garden)
1/4 teaspoon ground nutmeg
2 tablespoons Frank's hot sauce
1 1/2 cups grated fontina cheese
Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices. Reduce the oven temperature to 350 degrees.
Whisk the eggs, half-and-half, yogurt, onion, herbs, nutmeg, hot sauce, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.