Meat & Potato Quiche

This is a lovely, different, wheat-free alternative to traditional crust for quiche.  Shredded potatoes!!  What complexity it adds to what can very easily become a run-of-the-mill sort of meal.  I think this will be my new "normal" way of preparing quiche.  So much easier, too, than rolling out a crust, and much more economical than using gluten-free flour.  Make this.  You won't regret it!


Meat & Potato Quiche
Ingredients:
3 Tbsp oil [I use avocado oil]
3-4 c. coarsely shredded raw potatoes [I use Yukon Gold, skin scrubbed, but left on]
1 c. grated Swiss or cheddar cheese [I used Colby]
3/4 c. cooked diced chicken, ham or browned sausage or hamburger [I used ham this time]
1/4 c. onion, finely diced
1 c. evaporated or rich milk (part cream) [I used 3/4 c. whole milk, 1/4 c. heavy cream]
2 eggs
1/2 tsp salt
1/4 tsp pepper
dash onion powder
1 Tbsp parsley flakes

Directions:
Preheat oven to 425 degrees [I used convection].  In a 9" pie pan, stir together oil & potatoes.  Press evenly into pie crust shape.  Bake for 15 minutes until just beginning to brown.  Remove from oven.
Layer on: cheese, meat & onion.  In a separate bowl, beat together the milk, eggs, salt, pepper & onion powder.  Pour over other ingredients.  Sprinkle with parsley flakes.
Return to oven and bake at 425 degrees about 30 minutes, or until lightly browned, and knife inserted 1" from edge comes out clean.  Allow to cool 5 minutes before cutting into wedges.