Vegetables

Crispy Potato Crust

  • 3 Potatos, Idaho, peeled, grated
  • 1 teaspoon Salt
  • 1 Eggs, lightly beaten
  • ~ Quiche filling:
  • 1 tablespoon Butter
  • 1/2 cup Onions, chopped
  • 2 cups Mushrooms, sliced
  • 1 1/2 cups Cheese, Swiss, grated
  • 4 Eggs
  • 1 1/2 cups Light cream
  • ~ Salt and pepper to taste

    • Preheat oven to 400°. Heavily oil a 9"metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt and egg until wellcombined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turngolden brown, brushing occasionally with oil.

    In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown. Spread grated cheese over bottom of potato crust. Spread outthe onion and mushroom mixture over thecheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese. Reduce oven heat to 375° and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!