Sausage Quiche with Red Potato Crust

Lately, our girls have been laying eggs like crazy. We're gathering 6 or 8 each and every day without fail. Crazy amazing to be able to have a complete dinner at your beck and call any day of the week.

Crazy crazy to have so many eggs they take up an entire section of your refrigerator and you're forced to eat them much more often than your children would like. Almost everyone agreed that this night, dinner was great. Fifty percent is almost everyone, isn't it? Some days I'd prefer that my kiddo's taste in food didn't count at all.

Some days I'm Mean Mama and make them choke down every last bite of whatever happens to taste like poison to them, even though it is amazing and delicious and nutritious and everything that is good  on a plate.

Slice up some red potatoes, super thin, and arrange them, overlapping, around the sides and completely covering the bottom of a pie dish. If you're using Pyrex or metal, you should oil or grease the pan. I like to use my stoneware dish for this meal, which requires no greasing whatsoever.

Bake at 375 for 10 minutes, which is just long enough to get some yummy sausage browned up. I really like Isernio's Chicken Italian Sausage. Talk about good on a plate.

Scatter the browned sausage over the lightly-baked potato crust, then cover with a generous amount of sharp cheddar cheese. I'm partial to Tillamook brand. But then I'm an Oregonian, and Tillamook brand is everywhere here, and almost local, being just a weensie bit outside the 100-mile diet zone.

Scramble up a dozen eggs with salt and pepper and a couple glugs of milk. Pour the egg mixture over the cheesy pile of sausage.

Bake in the 375 oven for about 45 minutes, depending on how generous your glugs of milk were and how hot your oven cooks. I probably added on another 10 minutes total, because my center was a bit too jiggly for my taste.

Slice and eat... yum!