Ingredients:

• 1 large red pepper cut into ½ inch rings
• 1 medium red onion sliced into ½ in rings
• 1 tablespoon olive oil
• 2 cups spinach leaves
• 2 ounces Fontina cheese grated
• 2 ounces Asiago cheese grated
• 5 medium red potatoes
• 1 tablespoon chopped Italian parsley
• 1 tablespoon chopped basi
• 1 teaspoon Kosher salt
• 1 teaspoon pepper
• 12 eggs
• ¼ cup cream

Instructions:

1. Brush rectangular cake pan (9 by 11) with butter and refrigerate.
2. Saute the onion slices with some oil until tender and slightly golden. Season with salt and pepper and remove from the pan.  Add more oil and sauté spinach leaves and season with salt and pepper and cool completely.
3. Roast potatoes on a sheet pan with oil, salt and pepper at 350 for about 20 minutes until they are soft to the touch.  Cool to room temperature.  Press the potatoes into the pan forming a crust covering the base and sides of the pan.
4. Spread cooked spinach and onions evenly throughout the crust.
5. Sprinkle cheese evenly.
6. Whisk the eggs, cream, parsley, basil, salt and pepper and pour over crust.
7. Stir mixture gently so the peppers, onions and spinach float to the top.
8. Bake at 350 for 40 minutes or until firm in the center.