Leek Quiche with Potato Crust

This vegetarian quiche is actually filled with an array of vegetables not just leeks but the real surprise is the potato crust! It's so easy to make and adds another layer of flavour to this already savoury pie. 

Ingredients:

1 1/2 lbs or about 7 small yellow potatoes

2 tbsps olive oil

salt and pepper to taste

2 leeks, cleaned well and sliced thinly using some of the green part

2 cups chopped spinach

1 1/2 cups or 8-10 mushrooms, sliced

2 tbsps butter

2 tbsps olive oil

salt and pepper to taste

some garlic powder

3 eggs

8 oz 10% cream

salt and pepper

1/2 - 2/3 cup shredded gruyère, mozzarella or habanero cheddar 

2 tsps flour 

1/3 cup parmesan

sliced bell pepper 

Boil the potatoes until just tender when poked with a knife, about 20 minutes. Drain and let cool. Preheat the oven to 425°F. Half the potatoes lengthwise and place cut side down on a parchment lined baking sheet. Bake until golden, 20 minutes. Oil a 9" pie dish with olive oil. Arrange the potato halves cut side down in the dish covering both the bottom and up the sides. Press down with your hands or a flat bottom glass. Brush with olive oil and sprinkle with salt, pepper and garlic powder. Then broil the crust for 3-5 minutes. Set aside. Heat butter and olive oil in a skillet to medium high. Add leeks and mushrooms and cook until golden, 6-8 minutes. Add salt and pepper here if you like along with the spinach. Remove from heat. Reduce the oven temperature to 375°F. Whisk together the eggs, cream, flour, salt and pepper. Stir in the cooled vegetables. Sprinkle the shredded cheese over the bottom of the prepared and cooled crust then pour the filling in and top with parmesan and pepper rings. Bake at 375°F for 30-35 minutes until the edge is firm and the middle is just a little jiggly. Cool 20 minutes before slicing. Serves 6

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