Quiche with a Cheesy Potato Crust

Your favorite breakfast just became gluten-free! Try this cheesy potato crust quiche for breakfast, lunch, or dinner. Your entire family will love it.

Ingreadient

• 1 pound Yukon gold potatoes (thinly sliced (about 1/8″ thick))
• olive oil spray
• 1/2 teaspoon salt
• 5 eggs
• 1 1/2 cups milk
• 3 slices Swiss cheese (I like the thickness of the store bought slices)
• salt & pepper

Step by step

1. Preheat oven to 425 degrees F. Grease a baking sheet with olive oil spray and layer with the sliced potatoes. Spray with more olive oil and season with the 1/2 teaspoon of salt. Bake until easily pierced with a fork and the thinnest pieces are beginning to turn golden brown, 15 to 20 minutes.
2. Meanwhile, whisk together the eggs and milk in a large bowl and set aside. When the potatoes are done turn the oven down to 375 degrees F.
3. Grease a pie pan with some of the olive oil spray and layer in the cooked potatoes on the bottom and sides. I like to put the most cooked (brown) pieces on the bottom. 
4. Layer in the cheese slices right on top and pour in the egg mixture. Season with salt and pepper and bake until puffy, a light golden brown, and no longer jiggly in the center, about 25 – 30 minutes. Let rest for a few minutes, slice, and serve.