Try this satisfying and tasty quiche.  The potato crust takes less time than making a regular pie crust.  You don’t have to feel guilty about using using a little sour cream in the filling because you’re not using a quarter of a pound of butter in the crust.

Crust:

2-3 cups shredded potatoes (2-3 medium size potatoes, peeled or not)

¼ cup finely chopped onion

2 T. Olive Oil

1 clove garlic, pressed

¼ tsp salt

Filling:

1 cup shredded Swiss or other sharply flavored cheese

1 cup broccoli rabe, chopped and lightly cooked

4 farm fresh eggs

½ cup sour cream

Pinch of salt & pepper

Preheat oven to 425 degrees.  Toss potatoes, onion, garlic & salt with olive oil until oil is evenly distributed.  Press potato mixture onto bottom & sides of 9” greased pie pan.  Bake 15-20 minutes depending upon how thick your potatoes are.

While the crust is baking shred the chosen cheese.  Clean & chop 1 generous cup of broccoli rabe or other vegetable of your choosing and steam or simmer until barely tender.  Beat the eggs with the sour cream.

When the potato crust has baked for 20 minutes remove from oven and lower the heat to 350 degrees.  Spread the shredded cheese over the bottom of the crust, add the drained broccoli rabe and pour the egg mixture evenly over everything except the top edges of the potato crust.  Bake for another 30 minutes until the eggs are set and a testing knife comes out clean when stuck into the middle of the pie.

This dish is good any time of the day for breakfast, lunch or dinner!