I’m always trying to think up another way to serve eggs and here is a breakfast casserole sort of quiche that’s pumped up with vegetables, flavorful Hatch Chile, eggs and cheese lined with a potato crust. It’s pretty easy to prepare. This isn’t a real custardy quiche. It gets a bunch of healthy volume from chopped roasted cauliflower that’s snuck in. It very flavorful and doesn’t need a thing added. I think it would be nice to serve with a side of fresh fruit.

Ingredients for about 4 servings

3 medium/small potatoes (about 9oz)

neutral non-stick spray – canola or vegetable

1 hatch chile – fire roasted – skin, seeds, stem removed and chopped – small

2 cups roasted cauliflower – then chopped large bean size – I roasted my broken down cauliflower at 350 degrees F with a good sprinkle of extra virgin olive oil for about a 1/2 hour till it browned and then added fresh ground sea salt and black pepper

4 XL eggs – beaten

2 Tablespoons scallions – chopped

4 oz monterey jack cheese – shredded

2 Tablespoons cooked onion – diced – sautéed in a fry pan with a non-stick spray

2 Tablespoons cooked red pepper – diced – sautéed in a fry pan with non-stick spray

1/4 teaspoon black pepper

Directions

Set oven to 425 degrees F.

Spray a round smallish casserole pan or cake pan with non-stick spray.

With a mandolin slice one potato at a time very thin and start layering potato slices like this.

I did a little more than the last photo but forgot to photo it. I went around with more potato slices. It wound up and three slices thick. The potatoes do fall a little in the oven so don’t worry about it because you will have enough potato crust.  I then added a light layer of canola spray to the potatoes and put them in the oven for about 15 minutes. Until they looked like the photo below.

Turn your oven down to 350 degrees F.

In a mixing bowl combine ingredients and pour into potato crust.

Cook covered in the oven for about 25 minutes or until the middle feels like the ends and seems done. You can serve warm but not hot or you can chill and reheat because this isn’t a very custardy quiche.

Forking Yummy!