| 1 lb | red potatoes |
| 2 tbsp | olive oil |
| 1 1/2 tbsp | grated parmesan cheese |
| 1 tsp | sea salt |
| 1/2 tsp | black pepper |
| 6 oz | kielbasa |
| 1/4 | red onion diced |
| 1/4 | red pepper diced |
| 1/4 | yellow pepper diced |
| 8 | white mushrooms |
| 2 | green onions chopped |
| 2 oz | white cheddar grated |
| 2 oz | swiss cheese grated |
| 1 tsp | Hot Under The Kilt Acadian Cajun seasoning |
| 6 | eggs |
| 1 cup | 35% cream |
Step 1
Preheat oven to 450°F ( °C)
Step 2
Finely slice the potatoes and place in a large bowl add the olive oil, salt, pepper and parmesan cheese and mix well place in a deep-dish pie plate in a circular pattern overlapping the potatoes once the bottom has been covered do the sides. Place in the oven for 15 minutes
Step 3
Combine all the remaining ingredients into a bowl. When the potato crust comes from the oven gently add the quiche mixture, ensuring that the potatoes stay in place. Some of the egg mixture may seep in under the potatoes, this is not an issue. Reduce the oven temperature to 350 degrees and bake for 45 minutes