Spinach, Caramelized Onion and Chevre Quiche with Potato Crust

Last week, we served this quiche for brunch.  Full of fresh spinach and dotted with chèvre, this quiche is grain-free and perfect served at breakfast, or with a salad for lunch.  Spinach is rich vitamin K, folate, beta carotene and manganese.  In lieu of a flour-based crust, this quich incorporates a crust of thinly sliced yukon gold potatoes.  The quich serves 6. To make Spinache & Chevre Quiche with Potato Crust, you’ll need:

• 8 Fresh Eggs from Pastured Hens
• ¼ Cup Fresh Cream
• 4 Cups Chopped Spinach
• 4 Medium Yukon Gold Potatoes, sliced as thinly as you can manage
• 2 Onions, Sliced Thinly
• 2 Tablespoons Butter

Instructions:

1. Heat butter in a cast iron skillet.
2. Fry thinly sliced onions in butter until well caramelized.
3. Remove onions from skillet, and remove the skillet from its heat source.
4. Layer potatoes in the a circle on the bottom of the skillet and along the edges as though making a crust,set aside.
5. Beat eggs and cream together until well blended.
6. Add caramelized onions, chopped spinach and chevre to the egg and cream mixture.
7. Pour the mixture into the skillet, over the thinly sliced potatoes.
8. Bake quiche at 375° F for approximately 35-40 minutes until done.

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