Potato Crust Quiche

Previous day : cut potatoes into fairly even sized chunks, usually 3-4 per potato.
Put in salted boiling water in pressure cooker.
Bring pressure cooker up to pressure, then remove from heat. Let sit for 5 minutes, then release pressure.
Store potatoes in refrigerator for later use.
  1. Preheat oven to 375F.
  2. Slice potatoes into thin slices, and set aside.
  3. Prepare beaten eggs and cream/milk mixture. Usually about 1c cream to 6 eggs.
    Add grated cheese to egg mix.
  4. Saute in cast iron (or other oven-safe) skillet appropriate items. Onions, bacon, ...
    remove to a bowl.
    make sure skillet remains well-coated with oil or fat, even up the sides.
  5. Line the hot greased pan with potato slices
  6. add fillings, both saute'd and fresh.
  7. cover with egg mix
  8. bake for about 1/2 hour, until egg mix is no longer wet

Aaron Birenboim