1 medium Russet potato, sliced very thinly (use a mandolin if you don't think you're up to the task)
2 cups corn (I use organic frozen because it's easy, but fresh off the ear would be awesome)
4 pasture eggs
2 green onions, thinly sliced
1 bell pepper, diced
1 14-ounce can of diced tomatoes, drained and rinsed (or 1 chopped fresh tomato or about 1/2 cup chopped grape or cherry tomatoes)
1/4 cup whole milk, try to find a good local source
About 1/2 cup to 3/4 cup grated cheese (I used a combination of Manchego and Cheddar, which I had in the house)
Butter (about 2 tbsp. divided) or ghee (try Organic Valley or Kerrygold)
Sea salt and pepper to taste (about 1/4 to 1/2 tsp. salt and 1/4 tsp. pepper or less)
3 dashes of tabasco sauce (or other similar type sauce)
1/4 tsp chili powder
1. Prep/ Make the Crust: Preheat oven to 350 and arrange potato slices in a deep dish pie plate that has been prepared using about 1 tbsp of the butter. Overlap the slices so there are no gaps. When done arranging, pour remaining butter (melted) over top and stick in the oven for 10 to 15 minutes until the potatoes start to brown and are tender. You'll remove from the oven when done and set aside.
2. Prep/ Filling: While the crust is cooking, grate your cheese, dice your peppers and tomatoes as needed, and slice your onions. In a blender, combine the milk, corn, eggs, salt, tobasco, and chili powder. Blend until just mixed but don't over mix. You will still want to see chunks of corn in the mixture.
3. Put it all Together: Sprinkle half your cheese on the bottom of the pie pan (on top of the potato crust). Then pour your egg mixture and arrange the peppers, tomatoes, and green onions on top. Sprinkle with remaining cheese and stick back into the oven. Bake for 45 minutes or until toothpick comes out clean. Cool ten minutes, then slice and serve.
This takes about 30 minutes leisurely prep time and then cook time. Definitely not something you would want to make when you were in a rush, but nice for the weekend and you can store in the refrigerator for about a week for quick breakfasts when you really need them. My husband ate half a quiche on his own, so I am not sure what to label the number of servings, but honestly, I think one to two slices for a regular person!
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