Potato Crusted Quiche

I love breakfast for dinner. This quiche was so good. It will be making a reappearance for sure!!

Potato Crusted Quiche:

1-2 Large Russet Potatoes - peeled & grated

1/2C Canadian Bacon - chopped

1 Tomato - seeded & diced

3-4 Mushrooms - sliced & sauteed

1/4C Onion - chopped

1/2C Bacon Bits

1/2+C Cheddar Cheese - grated

7-8 Eggs - beaten

1/4C Milk

Salt & Pepper - to taste

Preheat oven to 375*, coat pie dish with cooking spray. Peel & shred potatoes onto paper towel, squeeze/press all liquid out of potatoes. Press shredded potatoes firmly into bottom of dish. Spray with cooking spray and season with salt and pepper. Bake for 13-15 minutes or until golden brown.

Sprinkle half of the canadian bacon, tomatoes, mushrooms, onion, bacon bits and cheese over potatoes. Whisk together the eggs and milk, pour evenly into pie dish and sprinkle with the remaining ingredients. Bake for 30-35 minutes. Allow to cool before slicing. Top with chopped onion, tomato and a little sour cream, if desired.