INGREDIENTS: Crust
1 ½ cups shredded Russet potatoes
¼ cup onions, minced
¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
1 egg, beaten
2 tsps. parsley, chopped
2 tsps. mozzarella cheese, shredded
Salt and pepper to taste
Filling
¼ cup onions, chopped
1 ½ cups chicken breast, cooked and diced
1 cup half & half
4 eggs
1 tsp. Dijon mustard
1 tsp. nutmeg, ground
1 cup Swiss cheese, shredded
6 tomatoes, sliced
Salt and pepper to tasteDIRECTIONS:1. For crust: Coat 9-inch pie pan with cooking spray or oil. Mix all crust ingredients together except mozzarella. Press evenly into pan and up sides. Bake shell in preheated 375ºF oven 10 to 12 minutes. If edges start to brown, cover with foil.
2. Pull shell from oven. While hot, sprinkle and spread mozzarella evenly on crust. Place back in oven just until cheese melts (about 2 minutes). Run a small knife around the edges of the crust to loosen.
3. For quiche: Sprinkle onions over shell. Add cooked chicken. Mix half & half, eggs, salt and pepper, mustard and nutmeg together and blend well. Pour mixture into pie crust. Top with Swiss cheese.
4. Bake in a preheated 375ºF oven 25-30 minutes until toothpick inserted into middle of pie comes out clean. About 5 minutes before pie is done, place tomato slices evenly on top; continue baking until done. 5. Cool pie slightly and cut into eighths. Top with sour cream, hollandaise or cheese sauce, if desired.SERVINGS:one 9 inch quiche (eight wedges)From:Recipe from Idaho Potato CommissionPHOTO CREDIT:Photo Credit: THE IDAHO POTATO COMMISSION