Potato Crust Quiche

Preheat your oven to 400 degrees

Place your sliced potatoes in a bowl, add 1 teaspoon olive oil and season with salt & pepper. Mix until all potatoes are coated.

Arrange potatoes in one layer on the bottom and sides of a pie dish. Bake for 15 minutes or until potatoes are mostly cooked through. Remove from oven and set aside.

In a large skillet on medium-high heat, add ½ teaspoon olive oil and cook shaved brussel sprouts, diced onion and diced carrot until cooked down (about 8-10 minutes), stirring occasionally. Let cool slightly.

In a separate bowl, add eggs, milk, salt & pepper. Whisk until smooth, then add egg mixture to your brussel sprout mixture, mixing until combined.

Add filling on top of your potato crust, making sure all vegetables are evenly dispersed.

Bake for 20 minutes until eggs are set, remove from oven, and add cheese. Cook for another 5 minutes until the cheese is melted, then remove quiche from the oven and let sit for 10 minutes before serving.