Here’s another crust that you can’t go wrong with, unless your quiche is supposed to be sweet or already has potatoes in it. It will take a little more time to make, but as with all of this, you get it ready the day before and just drop in the filling the morning you make the quiche. I like to use the Simply Potatoes™ Southwestern Style Hash Browns as the base. One bag is good for two pies.
Ingredients
- 3 large russet potatoes – shredded
- 1 tablespoon salt
- 1 tablespoon pepper
- 1/2 stick of butter or 2 tablespoons of olive oil
Preparation
Liberally coat the bottom of the pan with butter or olive oil and then spread out the Hash Browns to fill out the pan like a crust. Bake at 400 for 20-30 minutes or until just starting to brown the edges of the hash browns. Let it cool then put them in Ziploc bags and refrigerate till filling time.
Here are a couple of potato crusts, ready for the oven.
They don’t look that much different when they are done, but they will be thinner.