Potato Crusted Quiche Recipe

I've been experimenting with different quiches lately and decided to make a potato crusted one because a. I love potatoes and b. I know Kerri can eat potato crusts!!! I am always on the lookout for Kerri friendly recipes!!!  I really did this recipe with a little of this and a little of that...so you can definitely adapt it and make it your own!!!

Ingredients:
1 large russet potato
8 large eggs
small can of evaporated milk
1 cup of regular milk
5-6 slices of cooked bacon
1 bell pepper chopped
3/4 cup of spinach (I steamed frozen spinach...you could use more if you like lots!)
1 heaping cup of shredded cheese (I used 1/2 cup of pepperjack and 1/2 cup of montery jack)
onions (I used maybe 1/4 cup...but some may like more)
butter
season salt (like lawry's)
pepper

Directions:
Pre-heat oven to 425. Spray a pie plate with non-stick cooking spray. Thinly slice potatoes. Press potatoes on the bottom of the pie plate and up the sides to form the crust. Brush potatoes with melted butter and generously season with season salt and black pepper.

Bake in oven for 20 minutes.

While crust is baking, saute peppers and onions, cook bacon, and steam spinach. Whisk eggs, milk, and a little season salt until well mixed.

Once crust has baked for 20 minutes, layer bacon, spinach, peppers, onions, and cheese in crust. Pour egg mixture on top. Decrease oven temp to 400 and bake quiche for 40 minutes or until set.

Cool for 10 minutes, then slice and enjoy!

Yum Yum!!!!