Crispy Potato Crust

Total Time:
1 hr 35 min
Prep:
10 min
Inactive:
15 min
Cook:
1 hr 10 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.

Quiche filling:

In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.

Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.

Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.


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    6 Reviews
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    I Highly recommend more seasoning in the potato crust and make sure it isn't very thick on the sides. My family ate it but left all the edges on the plate. Not the best recipe I have tried!
    The potato crust was a nice alternative to using a flour based crust. The potatoes also added a lot of flavor to the dish. The only problem with the crust I had, was that it stuck to the pan slightly, so grease the bottom well!! But I'll never go back to store bought crusts again!!
    I didn't know what to make for dinner and didn't want to go shopping. I had pototoes and eggs and it worked great. I like pastry crust better and hash browns by themselves but this was an easy alternative.
    I used only the crust recipe and this was a nice alternative to the pastry crusts you normally see in Quiche.
     
    It is vital that you get as much water squeezed out of the potatoes as possible, or your crust will be soggy. I also used my cast iron skillet and the crust browned and crisped beautifully.
     
    I spread a thick layer of cheese over the crust before adding the rest of the ingredients and was pleased with the way the crust held up.
    Over all, this is an okay quiche recipe, but the potato crust wasn't for me. It wasn't crisp enough after cooking the egg mixture.
    ADD SOME HAM AND BELL PEPPERS MMMM...
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    Recipe courtesy of Melissa d'Arabian