Preheat your oven to 375 degrees F
Grease a 9 inch pie plate with 2 tablespoons of extra virgin olive oil
Layer sliced Yukon gold potatoes (3 Yukon gold potatoes sliced ¼ of an inch thick) all over the bottom And the sides of the pie plate. Brush 2 more tablespoons of extra virgin olive oil on the top layer of potatoes. Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper throughout the top of the potatoes. Place in the oven for 30 minutes or until golden brown. let cool. Turn the oven off and preheat it to 350 degrees F.
While that is cooling take 1 pound of ground chuck and put it in a saute pan and break it up with a spoon. Medium heat. Cook it until it is done. About the time it is done add one chopped yellow onion and one chopped seeded orange or red bell pepper. Add 3 tablespoons your favorite fajita seasoning blend. ( I chose ½ tablespoon chili powder, ½ tablespoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. 3 tablespoons of this seasoning mix to go in this recipe. There will be some leftover. 1/ cup hot sauce (I chose Franks) ¼ cup salsa. Stir it in thoroughly and let it cook a bit with the onions. Once the meat and onions are cooked let this cool a bit for ten minutes or so before adding it to the quiche and before adding the eggs. In a medium bowl add six eggs well beaten and ¾ cup full fat coconut milk. Add the entire amount of the ground chuck mixture to the prepared potato crust and top that with the egg mixture. Bake for 30 to 40 minutes until set.