Crispy Potato Crust
Recipe courtesy Cathy Lowe
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- Recipe categories: Dairy, Cheese, Swiss Cheese, Vegetables, Mushroom, Potato,
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Total Reviews: 6
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By hapemama_1406970
Estero, FL
on December 13, 2006
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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!
By haleybailey257_...
Chesnee, SC
on October 01, 2006
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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!!
By walls911_4568567
Colorado Spring...
on March 30, 2006
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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.
By tkr709
Portland, OR
on December 12, 2005
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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.
By cmontosa_2184198
Bellingham, WA
on February 27, 2005
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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.
By arcec22_1668554
LOS ANGELES, CA
on December 14, 2004
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ADD SOME HAM AND BELL PEPPERS MMMM...