Potato Crust Quiche

My daughter is gluten intolerant so I wanted to make a quiche with a shredded potato crust. To make the crust brown properly I added butter and parmesan cheese which also added taste. I filled  the crust with gruyer cheese and bacon making a quiche Lorraine. Take care to watch the thickness of the crust so it is not too thick. This will make it easier to make a crisp bottom.

Potato Crust

Ingredients:

 3 cups shredded potato hash browns

 1/2 stick melted butter

 1 cup shredded parmesan cheese

Procedure:

 1. Spray a pie plate with cooking spray.  In a mixing bowl add all the ingredients and mix together. Press half of the mixture evenly into the pie plate and press firmly with a measuring cup. Cover with a sheet of parchment paper, add pie weights (or dry beans) and bake in a 400 degree oven until browned. Repeat with a second pie plate, for a second quiche or to freeze for later.

Quiche Lorraine

Ingredients:

 3 large eggs

 5 thick slices of bacon

 1 cup grated Swiss cheese
 
 1 cup whole milk or half and half

 1/2 tsp. Herbes de Provence

 salt and pepper

Procedure

 1. Dice the bacon and fry in a skillet until crispy. Remove, drain and reserve.

 2. In a 2 cup measuring cup, break the eggs, season with salt and pepper. Add the milk or half and half to 1/2 cup for each egg (1 1/2 cups total). Beat the eggs and add the Herbes de Provence. Pour into the prepared pie shell and stir in the bacon and grated Swiss cheese. Bake in a 275 degree oven for 1 hour until just set. Let cool and serve while still warm.

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