Veggie Quiche with Potato Crust

I found this recipe earlier today and my parents made it for Sunday dinner. We all loved it and there was only 1 piece left. My parents doubled it to fill a 9"x13" pan to feed six people (including 4 BIG boys). You can really put any veggies in you like, just use what you have on hand. My parents put bell pepper, zucchini, squash, red onion, broccoli, and cheddar cheese--though we think feta would be yummy.

1-2 russet potatoes, sliced very thin

1 tsp. olive oil

1/2 sweet yellow onion, diced

1 cup of button mushrooms, sliced

1 zucchini, diced

1 cup fresh spinach, diced

1 tomato, diced

1/4 cup feta cheese

6-7 fresh basil leaves, chopped

7-8 eggs, beaten

1/4 cup milk

Sea salt and freshly ground pepper, to taste

Preheat the oven to 375 degrees. Coat pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.

Heat olive oil in a large skillet over medium heat. Saute the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.

Sprinkle the diced tomato, basil and half of the feta on top of the potatoes, then add the cooked vegetables. Beat the eggs with milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean-don't overcook. Remove from oven and let cool for a few minutes before slicing.