Veggie Quiche with Potato Crust

I'm not gonna lie... I love potatoes. I really like this dish not only because it includes one of the most divine vegetable ever created, but because it isn't a heavy quiche with lots of cream. Delicious and nutritious... two of my favorite qualities in a meal. 

Crust:

4 small-medium potatoes, grated

1 small onion, chopped small

1 egg

1/4 c flour (I'm into spelt right now)

1/8-1/4 c parmesan, shredded

salt and pepper

pinch of cayenne

Filling:

3 eggs

1/4 c cottage cheese

1 c broccoli, chopped

1/2 c spinach, chopped

1 portobello, chopped

1 clove garlic, minced

1/4 t thyme

salt, or season salt

pepper

1/4 c parmesan, shredded

• Preheat oven to 400.
• Mix crust ingredients together and press into an oiled pie pan.  Bake crust for 20 min.
• Reduce oven heat to 350.
• Mix all the filling ingredients, except for cheese and pour into pie crust.
• Bake for 30 min then top with cheese.
• Bake another 5-10 minutes, until cheese is melted and egg is set.