Slice a few Yukon Golds (or the skin-on potatoes of your choice), and steam them for 10-20 minutes. You could also just nuke ’em slightly, saves time, but the steaming yields a nice texture.

Lightly spray a pie dish (or baking dish of your choice) with cooking spray, then line it with the slices of potato. Try to cover the whole surface of the pie dish, but don’t freak out about it.

Lightly saute whatever you want to have in your quiche. Some options would be: onions, green pepper, sausage (either meat or veggie); carrots, zucchini and tomato; a couple of different kinds of mushrooms. Add some complementary spices (I am a big fan of thyme these days, but fresh basil is lovely in a
quiche). Spread the stuff evenly over the potato layer. If you want to add some shredded cheese, now’s the time, be it dairy or soy.

Scramble eggs. 8-12 of them, depending upon the size of the dish you are using. You want to fill it, and cover the potatoes, without risking spillage into the oven. Hate that! Season with a little salt and pepper if you like,then pour over the stuff in the dish.

Bake at 350 for 20-30 minutes, or until set. Serve warm, or slice into individual portions and refrigerate for easy warm-up later. It’s also tasty cold.

You can use mainly egg whites if you want, or the packaged fake eggs. Personally, I go for the real thing. Yum! You can also make it without the potato crust. It’s a very forgiving recipe. It’s festive enough for company, and nice just for you.

This recipe was contributed by Shani from the Radiant Recovery Community Forum.