Have your crusted quiche and eat it too! Instead of avoiding a crust or making crust with gluten free flour, try this easy, delicious alternative, a shredded potato crust.
1 1/2 cups packed, drained, shredded russet potato (1 large russet)
1 cup half and half
salt and pepper
big pinch grated nutmeg
1 cup shredded cheese of your choice
fillings of your choice, 1 – 2 cups: chopped bacon, ham, roasted red pepper, steamed broccoli, asparagus, spinach, kale, cooked leeks or onion, tomatoes, green chilis, etc.
- Heat oven to 400°F. Shred the potato and squeeze most of the liquid out with your hands. Measure about 1 1/2 cups of packed, drained potato and line a pie pan with the shredded potato. Sprinkle lightly with salt and spray lightly with cooking spray. Parbake the crust for 15-20 minutes. Remove from oven and let cool. Reduce oven temp to 375°F.
- Beat the eggs and half and half together until smooth. Season with salt and pepper and add nutmeg.
- Sprinkle the fillings over the crust, followed by the cheese. Pour the egg mixture over the cheese and bake for 30 minutes or until the center is set. Let cool about 10 minutes before serving.