Ingredients:

3/4 lb. fingerling potatoes (or russet)

1/2 medium onion, finely chopped
1/2 red bell pepper, diced
2 Tbsp. fresh rosemary, finely chopped
1 Tbsp. olive oil
lightly salt and pepper (for the veggies on sheet pan)
1/2 cup goat cheese
5 large eggs
1 cup milk of choice
1/2 tsp. salt
1/2 tsp. black pepper

Directions:

Prepare all-butter pie crust and chill bottom pie shell before filling, for about 20 minutes.

Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Slice potatoes, onion and red pepper into 1/4” thickness. Toss with olive oil and rosemary. Lightly salt and pepper veggies on sheet pan. Roast until potatoes are tender, 30-40 minutes.

Place roasted veggies in the prepared 9” pie dish. Sprinkle goat cheese over potatoes.

Whisk together eggs, milk, black pepper, and salt. Pour over cheese and potatoes. Return to oven and bake for about 40-50 minutes until eggs are set.

Remove from oven and cool for at least 10 minutes. You can serve warm or refrigerate before serving, either way. Enjoy!