Potato-Crusted Quiche

For the crust:

3–4 cups shredded potatoes

1 teaspoon salt

1 tablespoons olive oil

2 teaspoons potato starch

½ teaspoon ground cumin

½ teaspoon chile powder

Freshly ground black pepper

For the filling:

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

½ teaspoon whole cumin seeds

2–4 cups chopped hearty greens (collards, kale, chard)

2 cups roasted vegetables (sweet potatoes, beets, turnips, etc.)

4 eggs

1 cup milk

½ teaspoon salt

Freshly ground black pepper

1–2 cups grated cheddar cheese

Toss the shredded potatoes with the salt and place in a towel-lined colander over a bowl. Let sit for 30 minutes. After 30 minutes, squeeze out as much liquid as possible from the potatoes, reserving the liquid in the bowl. Pour off the liquid from the bowl, reserving the naturally-occuring potato starch at the bottom of the bowl. Add this starch back to the shredded potatoes. Add the olive oil, the additional potato starch, and the spices, mixing thoroughly. Press the crust into a well-oiled 10” cast-iron pan or deep-dish pie tin, distributing  it throughout the pan in a thin, even layer. Bake in an oven at 375°F for 20–30 minutes, until the crust is golden all over. Remove from the oven and let cool slightly.

Meanwhile, heat the oil in a large pan over medium heat. Add the onion and a pinch of salt and sauté until the onions are softened and beginning to brown, about 5 minutes. Add the garlic and whole cumin seeds and cook for another minute, stirring often, until fragrant. Add the hearty greens and cook until wilted and bright green, another 3–5 minutes. Stir in the roasted vegetables, cover the pan with a lid, and cook until the veggies are heated through and the greens are tender. Uncover and remove from heat to cool slightly.

In a mixing bowl, whisk together the eggs, milk, and salt until well-combined. Spread half the grated cheese over the bottom of the potato crust. Top with the cooked vegetable mixture. Pour the whisked eggs over this, then top with the remaining cheese. Bake in an oven at 375°F for 20–30 minutes, until the quiche looks golden brown and the edges are set but the center is still slightly wobbly. Remove from the oven and allow to cool before slicing and serving!