Hash Brown crust for Quiche

You will need 6 cups shredded potatoes … ( reserve 2 cups shredded potatoes in cold water .. replace the water if it turns pink, dark or too starchy ) … keep all of your shredded potatoes in a bowl of cold water until you’re ready to work with them.

Combine the following ingredients and then press evenly onto the bottom and sides of a pie pan.

4 cups shredded potatoes (wrung out with kitchen towel, paper towels and/or salad spinner)

4 tb spoons oil

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 C shredded cheddar

1/4 C shredded parmesan

1/2 C chopped scallions (4 – 6)

Press the mixture into the pie pan.

Bake crust at 400F with pie protector for 30 minutes.

(you can make a pie protector with foil)

After 30 minutes take it out and press the potatoes down with a fork all around the bottom and around the sides, pressing them back up to the top, as they will slide down during cooking.

With a pastry brush, paint the bottom of the crust with a beaten egg.

Return to oven with the pie protector removed and bake for another 30 minutes, until it is lightly browned along the edges.

Believe it or not, I was able to salvage this over-baked pie crust with experimentation and it worked out very well. Instructions below:

Remove the baked shell from oven and allow to cool.

In the meantime, soften the remaining 2 cups of shredded potatoes in a skillet on medium heat with 2 tb oil or butter, 1/4 tsp salt … cook until soft but not browned … place by heaping mounds all around the edges immediately after pouring in the quiche custard.

I placed it in the oven just like this. It worked out well. It melded to the bottom crust and the pie held together perfectly, but not for long … LOL … the taste of a twice baked potato, and very crispy … the cheese at the bottom helped keep it firm.

Cook quiche at 400F for 30 minutes, and then 350F for the last 30 minutes.


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