My logic on the potato crust: I have potatoes, and I have flour. I am currently packing and moving. The weight of the raw potatoes that would go into this crust far surpasses the weight of the flour that would go into a crust. Hence, I must make a potato crust.
Also, starch is amazing. I just threw some shredded potatoes in a greased pan and by baking, they all stuck together. Amazing. I don't think I will ever make a traditionally crusted quiche in my life again.
Shred 2 cups worth of potatoes, add 1 t of salt and drain for ten minutes (I totally forgot to drain, and I was a bit worried, but it was fine.) Mix with one egg, 1/4 c finely chopped onion, and spread into a well-oiled pie plate. Bake 20 minutes at 400, then spray the top with oil and bake another 20 minutes.
In the meantime cut up lots of tomatoes and drain them. Set your goat cheese on the oven where it's a little warm so it softens a bit. Maybe mix a couple of tablespoons with an egg Right before the pie gets done, stir some goat cheese and thyme (I used tarragon because I was in a hurry and couldn't find the thyme) into the drained tomatoes. Sprinkle with breadcrumbs and bake until browned.
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