Updated Potato Crust

Since the Real Men DO Eat Quiche cookbook was completed, I’ve come up with a new way to make this crust which tastes just as good, maybe a little better, and most important it holds up better when cutting.  Most of the credit for this goes to Rachel Ray.  I don’t know her or anything like that, but she did a quiche once that had a potato crust that used corn starch to help bond the potatoes together.  That got me to experimenting with different amounts of corn starch in my usual Simply Potatoes, Southwestern Hash Browns base.  Turns out that you don’t need much corn starch to make this work well.  And you can even substitute coconut oil or olive oil for butter to try and keep this kind of healthy.  The bigger bonus, it doesn’t take as much time to cook as the original recipe.

Ingredients

• 2 nine inch pie pans
• 2 tablespoons of either butter, olive oil or coconut oil
• 1 package Simply Potatoes Southwestern Hash Browns (or 4 cups of shredded potatoes with your favorite seasonings)
• 2 tablespoons corn starch

Preparation

In a large mixing bowl, mix the potatoes and corn starch thoroughly.  In each of the pie pan apply a coating of either the butter, olive oil or coconut oil.  Take half of the potato mixture from the bowl and place it in the bottom of the first pan.  Spread out the mixture from the center to the edges so that there is an even coating of the potato mixture that is about 1/4 inch thick.  Try to go all the way up on the top lip of the pan if possible.  Repeat this for the other pan.  Put both of them in the refrigerator and turn on your oven to preheat at 400 degrees.  When the preheat is done (about 10 minutes) remove the pans from the refrigerator and put them in the oven for about 10 – 15 minutes or until the potatoes start to brown.  Remove and allow to cool before putting a quiche mixture in them.