Mushroom & Cheese Quiches with Oregano-Roasted Potato

1

Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the onion. Roughly chop the peppers. Halve the potato lengthwise; cut crosswise into 1/4-inch-thick pieces. Quarter and deseed the lemon.

2

Cook the mushrooms & onion:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced
mushrooms and sliced
onion. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.

3

Make the filling:

Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked mushrooms and onion and chopped peppers. Stir to thoroughly combine.

4

Assemble the quiches & season the potato:

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Top with the crumbled cheese. Season with salt and pepper. Place the sliced
potato on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer.

5

Bake the quiches & potato:

Bake the quiches and seasoned potato 18 to 20 minutes, or until the quiche filling is cooked through and the potato is tender when pierced with a fork. Remove from the oven. Let the baked quiches stand for at least 2 minutes before serving.

6

Finish & plate your dish:

Evenly top the roasted potato with the juice of 2 lemon wedges. Serve the baked
quiches with the finished potato and remaining lemon wedges on the side. Enjoy!