Mediterranean-Inspired Quiche with Potato Crust (GF)

POTATO CRUST

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

VEGETABLE FILLING

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

EGG CUSTARD

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