Corn cakes and potato crusted quiche

Last week I was scrounging around for dinners and lunches while trying not to spend any more money. You know what that means: Frozen veggies, using up that 10lb bag of potatoes and pasta! Thus the potato crusted quiche was born. 

I had my best friend, Alexis, and her kids over and I wanted to treat them to lunch. It was a collaborated effort on our parts. I made the potato crust. Alexis provided the fresh spinach and tomato (pictured at the bottom.) I loved it so much (and we ate all of it) that I decided to remake it for dinner this week along with the corn cakes. I was fresh out of spinach so decided to use broccoli and cheddar. I used frozen broccoli but I suggest defrosting it or using fresh as mine was a bit watery and didn't set as well as I'd have liked. 

It's so deliciously beautiful

What You'll Need:

For the Crust:

- 2 russet potatoes, scrubbed clean

- 1 egg

- 3T flour

-  A hearty sprinkle of Salt Free Italian Seasoning

- Preheat oven to 450. Shred the potatoes, with skin. Wring all the water out of them. Mix all ingredients together and pat into a greased pie pan. Bake until golden brown. Honestly, I didn't time it...I just smelled it - But I would set a timer for 10-15 minutes and then check it. 

- Drop the temp to 350.

For the Quiche:

- 3-4 eggs depending on how you like your quiche

- Splash of milk

- Cheese (I use cheddar for the broccoli and feta for the spinach)

- Broccoli OR Spinach (If you use frozen, defrost, and for the spinach, if frozen, make sure to wring out water.) 

- 2 green onions, sliced

- S&P

- Optional sliced tomato/feta up top.

- Lay your produce of choice down over the potato crust. Layer with cheese of choice. Sprinkle green onions over top. Whisk eggs and milk together and pour evenly over veggie of choice. Layer tomato, if using, and sprinkle with feta. Bake for 35-40 minutes or until set. 

Quiche for dinner

And here is the recipe for the Corn Cakes

The original creation with fresh spinach and feta