Fridge bottom quiche with a potato crust.

 

I do have cold hands, good for making pastry. I hope as the old adage goes, I have a warm heart too, and no that wasn’t a plea for comments saying i do, I was just surmising. Still there is a need in these sunnier days to have picnic pies and the odd quiche too. I pondered whether to use filo as I usually keep a pack in the freezer but then whilst watching a food programme on the TV someone mentioned a potato crust in passing. They described the crust as being like a big Hash Brown. Well making one of those on a hot day has to be less sticky than rubbing in butter and lard on a scorching summer afternoon. The filling is a typical fridge bottom quiche, eggs plus whatever else needs to be eaten up!

So I set about experimenting and here are the results.

Crust  fits a 1.1 L oval pyrex pie dish

2 large potatoes
3 dessert spoons melted butter
salt and pepper

How too….

• Pre heat the oven to 220c or Gas 7.
• Peel the potatoes and grate them using a box grater.
• Using a potato ricer  or by wringing in a tea towel squeeze as much liquid as possible from the potatoes as possible.
• Use a little of the melted butter to grease the pyrex dish.
• Combine the remaining butter with the potato, salt and pepper.
• Press the mixture into the dish ensuring the potato is well compacted and of even thickness all over.

• Bake in the oven for 20 minutes until golden and the edges are slightly crispy. This is the first bake of two so don’t expect it to be dark all over! 

 Filling

3 eggs well beaten
3 dessert spoons cream
1 heaped dessert spoon cream cheese or other cheese grated
3 spring onions finely chopped.
6 semi dried tomatoes (see previous post on how to make your own)
salt and pepper to season

You could use any leftover vegetables you want to, grated courgette, perhaps a little crispy bacon, a few spoons of sweetcorn, what every you have lying around neglected.

How to…

• Turn down the oven to 200c gas 6
• beat together the eggs , cream cheese and cream.
• Chop up any additional fillings you want to add.
• Scatter them in the base of the potato case.
• Pour in the eggy liquid.
• Bake for 20 minutes until the filling is set and the case has cooked to a golden brown.
• Cool to room temperature. Slice and serve with a green salad and a glass of something cold.

 

This post is an entry for #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at bit.ly/18rWnaB.

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