Summer Vegetable Quiche with Potato Crust

 So the garden is totally out of control. We are being buried alive in vegetables and are desperately doing everything we can to stay ahead of it. I have to be honest. I'm getting really fucking tired of squash and zucchini. This was a moment of inspiration. I'd seen similar recipes, and decided to do something similar. There's really not much to say. It uses up a bunch of veggies, is easy to put together, and tastes pretty good. I like mine with a liberal splash of Tabasco sauce. If you're desperate to use up some veggies, this is a pretty solid way to go. It works for pretty much any meal of the day. Give it a try and let me know what you think, unless it's critical, then don't tell me. As always, notes are in blue.

Summer Vegetable Quiche with Potato Crust

Ingredients

I may have used jarred garlic when I made this. Don't judge me.

• 1 bag (24 ounce) frozen O'Brien style hash brown potatoes
• 1 cup finely chopped zucchini
• 1 cup finely chopped yellow squash
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely chopped
• 3 cups of chopped kale, stems/spines removed
• 1 cup shredded white cheddar cheese (honestly pretty much any cheese would work here)
• 3 eggs
• 1/2 cup evaporated milk
• 2 teaspoons Italian seasoning
• 3 tablespoons olive oil
• salt

Directions

1. Preheat oven to 425F (220C, GasMark 7)
2. Defrost the potatoes and squeeze out as much moisture as humanly possible. Seriously, squeeze the shit out of it like it owes you money. Get physical. Consider it therapy. Give a primal scream as you do it. 
3. Grease a 9" cast iron skillet (or a pie pan if you don't have the cast iron) Take the potatoes and form a even layer to serve as the crust. Bake for 25 minutes or until the potatoes start to brown.
4. While the crust is cooking, in a large pan, heat oil over medium heat. Add garlic and onions. Sauté for 3-5 minutes, or until the onion starts to get translucent. 
5. Add the zucchini and squash and sauté about 5-7 minutes or until tender.
6. Add the kale and sauté until the kale is wilted

   

   Wilting in progress.

7. In a bowl, add eggs, evaporated milk, cheese, and seasonings. Beat until all is mixed evenly.
8. When crust is done, remove from oven and lower temperature to 350F (177C, GasMark 4).
9. Spread vegetable mixture evenly in crust. Slowly pour in milk/egg mixture. Lightly move the mixture around with a spatula to make sure the liquid and cheese is fully incorporated.
10. Cook for 30 minutes or until top is starting to brown.

    

    It occasionally looks like I know what I'm doing!

    You can poke it with a knife and if it comes away clean, you're done. 

Good times!