Weekday Vegetarian: Quiche with a Potato Crust
Photo: Kelly Rossiter/CC BY 2.0
Yesterday, I came across one of those cooking ideas that is so simple, but so good, I just had to make it right away. The idea is to use potatoes as a crust for quiche, rather than pastry, and I got it from the website Every Food Fits. I've made lots of quiche over the years and sometimes I make a pastry crust, and sometimes I go crustless, but it never occurred to me to use potatoes instead. It's way less effort (and less butter!) than making pastry and it still provides some support for the rest of the ingredients.
To make the crust, just grate three medium-sized potatoes, add an egg and some salt and pepper. Mix that together and then spoon into a greased baking dish, covering the bottom and the sides with the potatoes. Bake at 450F for fifteen minutes. Remove it from the oven and let it cool a bit before you add the quiche mixture.
You can add just about anything with a quiche and I just roasted some vegetables, sauteed some shallots then mixed all that with 4 eggs and about half a cup of light cream and about half a cup of Parmesan cheese, some salt and pepper and poured it into the crust, sprinkled a bit of gruyere cheese over top and slide it into a 450F oven for about ten minutes, then reduced to the heat to 350F and let it cook for another 25 minutes. Add a green salad and you've got a new version of a quiche dinner.