Quiche, take 2.
I decided to have another go at the quiche, but to change it up a bit, I made it with a potato crust, which I think should definitely be an option in the case of savory pie-like items at the restaurant. My mom has been making potato crust for a long time, but I’ve never made this quiche using her technique, so I thought I’d give it a try. It is very simple; if you’re interested, have a look below:
1 baking potato, grated (in the Cuisinart is easiest)
EVOO
Salt
After buzzing the potato in the food processor, use your hands to squeeze as much water as possible out of the potatoes, into the sink, and mix in some olive oil and salt, and anything else you think should be in the crust. Smash into the pie plate, and bake for about 5 minutes at something like 400 degrees to allow some more of the water to evaporate. After this step, add your filling as you would with a normal pie or quiche. Certainly different from the traditional flour crust, but equally yummy, and much less time consuming (and with much less potential for screw-up.)
January 26, 2008 at 8:20 pm
Yayy, more posties! That chocolate cake looks scrumpdiddlyumptious, as Roald Dahl would say. My only question is this: why and how do you have a picture of me petting a possum as your header?
January 26, 2008 at 9:46 pm
Okay, Ms. Sarah Catherine Hill. Here’s the deal. A. Have you tried going to “Presentation,” then “Widgets,” and then dragging the widgets you want into the sidebar? Sorry if you figured that out and I’m insulting your intelligence or something, but that’s what I did. B. Don’t do that, SCH! You realize ALL I DO is work, watch Six Feet Under, and this. I am a recluse with no life. And I am very fond of Red Kettle Kitchens, thank you very much. So, none of that, none of that.