Ingredients

3 eggs

1/2 cup cream

1/2 tsp salt

88 grams shredded mozzarella 

70 grams shredded Parmesan 

20 grams shredded cheddar cheese

100 grams roasted potatoes (1 lb raw)

20 grams jalapeño 

1 recipe quiche pie shell 

Makes one 9" quiche

Instructions

Prepare your quiche pie shell or take one out of the freezer. If making from scratch, let the shell rest in the refrigerator until it is ready to be used so that it goes into the oven with cold (not frozen) crust.

Prepare your potatoes. Cut 1 lb potatoes into small cubes, toss with oil, and roast in 400 f oven for about 25 minutes or until tender. No need to use salt.

Slice your jalapeños into thin slices without removing the seeds. Place on a parchment-lined baking sheet and place in the oven with the potatoes. Cook for about 10 minutes, keeping a very close eye on them. Remove from the oven when they are just barely cooked and still crunchy.

Shred your cheese.

After removing the potatoes from the oven, preheat to 350 f. If using an aluminum pie pan, place a thick-bottomed baking sheet in the oven to preheat. The baking sheet will help conduct the heat evenly to the bottom of the pie pan. If using a glass or ceramic pie pan, this step is not necessary. 

Prepare your quiche filling. In a medium bowl, crack 3 eggs, add the cream and salt, and whisk thoroughly. Add the shredded cheese and the cooled potatoes and jalapeño's and stir to combine. Add to the chilled quiche pie shell.

Place quiche on the middle rack of oven on the preheated sheet pan if using. Bake for 40 min or until golden-brown. 

Let cool for 10 minutes and then serve.