This is a dish I concocted several years ago for my family. While I am not a big fan of eggs, being nearly vegan, my vegetarian daughter and nearly vegetarian husband love a good old fashioned quiche. This recipe is my compromise. Fewer eggs, more veggies—and nothing pleases more than the double carb hit of potatoes and corn in the same recipe. This is a low fuss recipe. Anything goes. It turns out "right" no matter what substitutions are made. Any kind of onion could work, as could any potato.
3 potatoes, sliced thin
1 onion, chopped
1/2 clove garlic, minced
Bragg liquid aminos
1 cup fresh baby spinach leaves
1/4 cup frozen corn kernels
1 teaspoon sun-dried tomatoes
1/4 cup milk (or soy milk)
1/4 cup plain yogurt (or cream cheese or ricotta cheese)
3 to 4 eggs (4 if you want the pie to be more quiche-like)
Spices: pinch of thyme, salt, and black pepper (or cayenne pepper if you want more zip!)
Preheat oven to 375 degrees. Lightly oil a glass pie pan (standard or deep dish) with olive oil. Sprinkle flavored bread crumbs across the surface, covering completely. This is the "crust" for the pie. Using enough olive oil to coat the bottom of a frying pan, sauté the potatoes, onions, and garlic until nearly soft. Add the Bragg's liquid aminos. Stir well. Turn off the heat. Add the spinach. Cover pan to wilt spinach. In a large bowl, mix together the eggs, milk, yogurt and spices. Add the sun-dried tomatoes and corn to this mixture. Cover the bottom of the pie pan with the potato mixture. Pour the egg mixture on top of the potatoes, filling nearly to the top. Sprinkle with paprika, if using.
Bake for 30-45 minutes, or until top is lightly browned.