If you are looking for a new and tasty dish as a side for your Thanksgiving meal, I have one that is so easy and so good you will carry it on as a staple.

I know that around our house it has become one of our favorites.
When making this dish, I use potatoes as a “crust” rather than the traditional flour crust but feel free to put yours in any crust you prefer. Just follow the directions for any quiche if you choose to not use a potato crust.

For the crust:
3 large baking potatoes, peeled and sliced into 1/4 inch slices
2 Tablespoons olive oil
non-stick cooking spray
salt and pepper to taste

For the filling:
1 Tablespoon butter
1 cup chopped onion
1 1/2 cups sliced  fresh mushrooms
4 eggs
3/4 cup milk
1/4 cup whipping cream
1/8 teaspoon cayenne pepper
33/4 cup chopped, frozen spinach, thawed and well drained
1/2 cup finely chopped red bell pepper
1 teaspoon thyme leaf
1 cup grated cheese of choice

Preheat oven to 350 degrees F.  Spray a 9 inch pie pan with non-stick spray. Place sliced potatoes in a bowl and season with salt, pepper and olive oil. Place the slices, overlapping slightly, in the pie pan starting with the bottom first and then adding the rest around the sides of the pan. Place in oven and bake for 20 minutes until partially done. Remove from oven and cool.

While potato crust is cooking, saute’ the onion, mushrooms and bell pepper in the butter until soft, about 5 minutes. Lightly salt them while cooking to bring out the juices. Drain when softened and cool them slightly., Mix together the eggs, milk, cream, cheese and seasonings. Add the drained and squeezed spinach, the onion, mushroom, pepper mixture and mix well. Pour into the cooled potato crust and bake until the center is firm-about 45 to 50 minutes.

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