Potato-Crusted Farmers Market Quiche

A trip to the farmers market is the inspiration for this vegetable-forward quiche. Make the most of your produce with this comforting quiche, packed with colorful veg and plenty of cheese. Using potatoes for the crust in place of pastry dough is not only delicious twist, but also makes the dish gluten-free.

1 pound yellow potatoes, peeled and sliced 1/8-inch thick

2 tablespoons olive oil, divided

1 small onion, diced

1 orange bell pepper, diced

1 cup zucchini, diced

2 cups eggplant, diced

2 teaspoons finely chopped fresh thyme

4 large eggs

1/2 cup half & half

1 cup shredded Gruyere cheese

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 plum tomato, thickly sliced

Preheat oven to 350°F. Toss potato slices with 1 tablespoon olive oil in a medium mixing bowl. Arrange slices in the bottom and up the sides of a pie dish in a circular pattern, slightly overlapping so that the dish is completely covered. Slices should extend up and over the rim by about a 1/2-inch. Place dish in preheated oven and bake until potatoes are fork-tender, about 25-30 minutes. Remove from the oven and set aside while making the filling.

Reduce oven to 325°F. In a large skillet set over medium heat, heat remaining 1 tablespoon oil. Add onions and cook until softened and starting to brown, about 3-5 minutes. Add the bell pepper, zucchini, eggplant and thyme, and cook until slightly softened, about 3-5 minutes longer. Remove pan from the heat and let vegetables cool slightly for a few minutes. Spread vegetables evenly in bottom of pie dish on top of the potatoes.

Place eggs, half & half, cheese, salt and pepper in another large mixing bowl and whisk until combined. Carefully pour the egg mixture into the pie dish over the vegetables. Layer the tomato slices decoratively on top of the quiche. Place dish in preheated oven and bake until center is set and crust is golden-brown, about 35-40 minutes. Let cool at room temperature for 30 minutes to 1 hour before slicing.