Sundried Tomato and Spinach Quiche



2 small potatoes,cubed
3 cups {packed} spinach, chopped
1/3 cup sundried tomatoes, chopped
1 carrot, chopped
1 small onion, chopped
1 tablespoon bacon grease or olive oil
5 eggs
1 cup milk {I used 2%}
1/2 cup cheddar cheese, shredded
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 prepared pie crust {my favorite pie crust recipe}


Preheat oven to 375 F.

Sautee the first 7 ingredients in a frying pan until tender.

In a large bowl, mix together the eggs, milk, pepper, salt, thyme and oregano. Pour the vegetable mixture into the bottom of the pie crust.

Add egg mixture over the vegetables. Bake for 40-50 minutes or until a knife inserted near the center comes out clean.

Cool slightly, and serve.