Super Protein Potato Crust Quiche

READY IN 60 MINUTES | ABOUT 6 SLICES

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Ingredients:

• 1 1/2 lbs baby potatoes

• 1 1/2 tablespoon fine sea salt (for boiling potatoes), plus 1/4 teaspoon for sprinkling

• 1/2 yellow onion, diced

• 1 cup (4 oz) shredded cheese

• 1 1/2 cups half and half,

• 5 large eggs

• 1 tablespoon cricket powder

• 1/4 teaspoon black pepper, freshly ground

• Preferred Vegetables (I used mushrooms, spinach and cherry tomatoes)

Directions:

1. Add potatoes to a pot and cover with water. Bring to a boil, then add 1 ½ Tbsp salt. Reduce heat to medium and cook until fork-tender. Drain well and set aside.

2. While the potatoes cook, heat an oven-safe pan over medium heat. Add oil, then sauté the diced onion and other veggies you’d like until golden. Turn off the heat and transfer the mixture to a plate.

3. Add the cooked potatoes to the same oven-safe pan in a single layer. Sprinkle with 1/4 tsp salt. Use the bottom of a glass or measuring cup to press the potatoes firmly into the bottom and up the sides of the pan to form a crust.

4. In a large bowl, whisk the eggs. Add the half and half, cricket powder, and pepper, and whisk vigorously for about a minute. Stir in the cheese, sauté onions, and veggies.

5. Pour the filling into the potato crust. Bake at 400F for 25-30 minutes, or until the filling is set (no jiggle!) and reaches an internal temperature of 160F. Enjoy!