Have a I mentioned how much I love potatoes?! The potato crust is what really makes this dish special. Perfect for breakfast, brunch or lunch, this version is soy free and gluten free. Made with oats, vegetables, and a few other ingredients…and no heavy dairy or egg. Just be sure not to overcook the potatoes first, since you’ll be putting them in the oven on their own before adding the filling, and putting everything into the oven again. Yukon gold potatoes are my go to potatoes to use; but any potatoes will work well in this dish. Bon appétit!
Preheat the oven to 400F. Slice the potatoes with a mandoline or food processor slicing disk. Arrange the potatoes to cover the bottom of your greased quiche dish; then arrange the rest of the potatoes vertically to form the sides of the crust. Put the potatoes in the oven for about 8-10 minutes then set aside. In the meantime, heat the squash in the microwave for a few minutes (or cook according to package directions); then set aside. Heat a little tamari or vegan butter in a pan to lightly cook the mushrooms; then set aside. Add all of the ingredients (except for the mushrooms, spinach and squash) to a food processor or blender. Blend until smooth and taste to see if it needs more of any of the ingredients. Pour the mixture into a large bowl, and stir in the mushrooms and spinach. Pour this mixture over the potato crust. Top with the butternut squash, pushing the squash cubes into the quiche a bit so that it all cooks evenly. Sprinkle some cracked black pepper on top and bake at 400F for about 3o minutes.