Potato Crust Quiche
Total TimePrep: 20 min. Bake: 35 min.
I have made this crust recipe 3 times in the past two months. Twice with cooked mashed potatoes, and once with cooked polenta. All times it turned out scrumptious!
Enjoyed this recipe! I soaked the potato in some cold water after gratingthen squeezed the water out and thought the crust turned out well! I also sprinkled a little parmesan on top for some more crunch.
Very disappointing. Crust was too thick and doughy. I don't think the addition of flour was necessary. Will not make again
Used 2 cups grated potatoe and it turned out fine
@creamers: The ounces shown for the cheese represent weight, not volume. You cannot equate ounces (volume) with ounces (weight) for non-liquid ingredients (or for dense liquid ingredients). 1 1/2 cups of shredded cheese weighs approximately 6 ounces. The recipe is correct. (Giving 5 stars to counteract creamers 1-star.)
Not a review, just a comment. 1 1/2 cups is 12 ounces, not 6. 6 ounces is 3/4 cup.
Great hearty recipe. I did have to cook the crust a little bit longer to get it crusty.
I used 4 med. potatoes, but still had way too much crust. Couldn't fit in the filling after baking. Hope it tastes good as I had to bake the remainder of the filling separately. Good thing it was just for a Sunday supper.
EXCELLENT!! After you shred the potatoes, good idea to salt them and run under cold water to remove the starch. Also, make sure your potatoes are REALLY strained/drained and dry. The extra time and patience are worth it. Great combination! It's an omelet in a potato pancake crust, yummy!!!!! You can customize it to your liking, perfect!!! Thank you for submitting this, A !
I thought the recipe was good. I had to make a lot of changes just because of things I didn't have on hand but it still worked out. As for the crust, I thought it tasted good but it did have an ugly grey coloring. I would not have wanted to serve it to guests just because of the appearance. Once my hubby and I got over the color, everything was good.