Potato crust quiche

1 servings

Ingredients

Quantity Ingredient
3 cups Potato;finely shredded raw
3 tablespoons Vegetable oil
1 cup Ham;slivered -OR- Chicken; cooked -OR-
1 Onion; large, grated Salmon -OR- Tuna
2 Eggs
½ cup Milk
1 cup Cheese;grated

Directions

CRUST

FILLING

Whether you are celiac or not, this is a very good quiche and not much more difficult to make than one with a pastry crust. (her publisher is a celiac)

To make the crust: mix the shredded potatoes and oil in a bowl, then press into a buttered quiche dish or a 9 inch pie plate. Bake at 425F for 15 minutes.

Spread the onion over the bottom of the half-baked potato crust.

Cover with cheese, then spread the hsm on top of the cheese. Beat the eggs until light and blend in the milk. Pour slowly over the ham. Add more milk if necessary to almost fill the dish. Bake at 350F for about 30 minutes, or till quiche is golden brown. This quiche reheats quite nicely, if necessary. Source: Edna Stabler, shared by Anne MacLellan

Recipe courtesy of: Anne Maclellan, 26 Jan 93 22:43:11 Submitted By DOROTHY FLATMAN On 03-22-95

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