Post by Loupy on May 6, 2016 16:34:54 GMT -7
Shredded Potato Crust for quiche
Tip from Karen Tennant
Because I can't eat wheat, I made a shredded potato crust. What a hit it was.
Take a half bag of frozen shredded hashbrowns.... let sit out and thaw in a bowl.
When thawed, if there is any excess water on the potatoes, pat them dry with a paper towel.
In a small bowl whisk 1 large egg, salt and pepper and pour on potatoes.
Stir well until all potatoes are covered with egg.
Butter the bottom and sides of a pie pan then pat out the potatoes to form the crust.
Bake at 375 for 25 minutes (golden brown).
Then make your quiche mix.
I whisk the eggs, salt, half and half ... then stir in spinach... then the
Swiss cheese and then the bacon crisps.
Mix it well.
Pour into potato crust...top with more cheese and bake at 350 for 35 min or until knife inserted in middle comes out clean.
Tip from Karen Tennant
Because I can't eat wheat, I made a shredded potato crust. What a hit it was.
Take a half bag of frozen shredded hashbrowns.... let sit out and thaw in a bowl.
When thawed, if there is any excess water on the potatoes, pat them dry with a paper towel.
In a small bowl whisk 1 large egg, salt and pepper and pour on potatoes.
Stir well until all potatoes are covered with egg.
Butter the bottom and sides of a pie pan then pat out the potatoes to form the crust.
Bake at 375 for 25 minutes (golden brown).
Then make your quiche mix.
I whisk the eggs, salt, half and half ... then stir in spinach... then the
Swiss cheese and then the bacon crisps.
Mix it well.
Pour into potato crust...top with more cheese and bake at 350 for 35 min or until knife inserted in middle comes out clean.
