Spanish quiche torta- for non-quiche lovers!

We have a ton of eggs from our little chickens and can't believe they are still laying through the winter. We even got a double yoked giant the other day!

I decided what better use of these yummy eggs then to make a quiche torta. It's similar to the one's I've made in the past, but I added a few different ingredients.

This recipe makes 2 and freezes beautifully..

2 pie crusts
3 yukon gold potatoes
1 C. shredded cheese
1 1/2 C. frozen chopped spinach
1/2 C. frozen sliced roasted peppers (I bought these from Trader Joe's)
1 package of thick cut bacon
1 c. sliced mushrooms (crimini work well, but use whatever you've got)
1 diced onion
salt and pepper to taste
1 tsp. Italian seasoning
8 eggs

Preheat oven to 350. Line 2 pie plates with a pie crust. Bring a pot of water to a boil, while the water boils, peel and dice potatoes in the Vidalia chopper on the small dice, and boil potatoes for 4 minutes. Remove from water and sprinkle with salt, pepper and Italian seasoning. Set aside. Add frozen spinach, peppers and shredded cheese.

Using kitchen shears, cut bacon into small pieces and cook in a pan on medium high heat until crisp, this should take about 8 minutes. Drain and add to the potatoes. Remove bacon drippings from the pan, leaving about 1 Tbs. remaining. Saute onion in pan for 2 minutes and add mushrooms. Saute until mushrooms have browned, about 3 more minutes. Remove and add to bowl.

Crack eggs into a separate bowl and season with salt, pepper and a little Italian seasoning. Whisk until well combined and add to vegetable mixture. Stir gently to combine, and pour equal amounts of mixture into each pie plate.

Bake for 25-30 minutes until the center is set and feels firm to the touch.

I love this torta because I am not a big fan of very eggy quiches, this one is full of vegetables and the finely diced potatoes add body to the dish. We ate it with a side of fruit salad.

This dish could easily be made vegetarian by omitting the bacon.