Quiche with Potato Crust #glutenfree
I was watching Paula Deen work her magic one day on the Food Network making a quiche with a hash brown crust instead of a normal pie crust… Genius! Quiche with potato crust!
Making a gluten-free pie crust isn’t too hard, but this potato hash brown crust sounded so much easier and tastier. It was fantastic! Then we had some left-over Fontina cheese so we improvised and came up with this slightly modified version, which is pretty much a Quiche Lorraine with a hash brown crust. I think all my quiches from now on will be made with a hash brown crust (maybe add some grated carrots and onions, too for a spinach and feta quiche – I’ll try that next week). Yumz!
15 oz frozen hash browns, thawed and drained
4 tbsp butter, melted
1 cup half and half
4 eggs, lightly beaten
12 strips bacon, cooked and crumbled
1 cup Fontina cheese, grated
4 green onions, thinly sliced
Dash of cayenne, pepper & salt
Preheat oven to 450 degrees F.
Use a paper towel or towel to blot dry the potatoes. In a nine inch pie plate, mix together the hash browns and melted butter. Press the hash browns around the plate to form a crust. Cook for 20-25 minutes until starting to brown.
In a medium bowl, mix together the half and half, eggs, bacon crumbs, cheese, green onions, and spices. When the crust is ready, pour in the mixture. Return to the oven and reduce the temperature to 375 degrees. Bake for 25-30 minutes. The center should puff up and the top will be golden brown. Let cool for a few minutes before slicing and serving.
Leftovers keep in the fridge nicely for a few days, too.