Mediterranean-Inspired Quiche with Potato Crust (GF)

POTATO CRUST

• 3 cups shredded gold potatoes*
• 2 Tbsp olive oil
• 1/4 tsp each Sea salt and black pepper

VEGETABLE FILLING

• 2 cups chopped bell pepper, cut into 1/2-inch squares (1 bell pepper yields ~2 cups or 240 g)
• 1/2 large red onion, halved and thinly sliced (1/2 onion yields ~1 cup or 125 g)
• 2 Tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder (optional)
• 1/4 tsp each Sea salt and black pepper
• 1 cup loosely packed chopped baby spinach
• 1/2 cup sliced kalamata olives (optional)

EGG CUSTARD

• 6 large eggs (organic, pasture-raised when possible)
• 2/3 cup plain unsweetened dairy-free milk (we recommend a thicker milk, like Forager Cashew Milk or homemade // or whole milk if not dairy-free)
• 1/4 tsp each Sea salt and black pepper