Quiche with a potato crust

Crust
1 russet potato, peeled and grated
1 medium onion, peeled and grated
3 cloves garlic, peeled and grated
2 tbsp olive oil
Salt and Pepper to taste

Filling
2 whole eggs
1½ cup egg whites
1 cup of milk
salt and pepper to taste
1½ cups of vegetables of your choice (bell peppers, broccoli, mushrooms, onions are my favourite. Basil and Sundried tomato is also a great combination)
1 cup cheddar cheese.

Take grated potatoes, onion and garlic, and wrap them in a clean dish towel. Squeeze to remove excess water (this is very important, otherwise it won’t cook). Place in a medium bowl and add salt and pepper.

Spread evenly in a greased, medium, rectangular Pyrex dish (About 9 inches long). Coat with olive oil.

Cook at 400 for about 40 minutes, or until crust is golden brown.

Remove from oven.

In a medium mixing bowl, add eggs and milk. Whisk until well blended. Stir in vegetables and cheese.

Cook at 400 for about 40 minutes (could take longer depending on dish you are using). You can tell when it is done when the eggs are stiff and don’t “jiggle” at all.