Potato Crust Quiche

Preheat the oven to 450 degrees F and grease a glass pie plate. 2. Grate the potatoes and squeeze out as much liquid as possible, then toss with the oil. 3. Press the potatoes into the pie plate to form a crust and bake for 20 minutes until the edges start to brown. 4. Whisk together the eggs and almond milk; chop the vegetables and stir into the egg mixture with the seasonings. 5. Pour the egg and veggie mixture into the baked crust and return to the oven for an additional 20 minutes. 6. Cool the quiche for 10 minutes and serve.