Potato Crust for Quiches

Lately I have been seeing a lot of recipes for Quiche with a Potato Crust instead of Pastry Crust. I thought I’d give it a try. I used my Quiche Lorraine recipe sans the pastry crust. Most of what I read about preparing the potatoes for the crust is to boil the potatoes. Too boring for me. Instead I roasted 2 pounds of whole baby Yukon Gold Potatoes tossed with a little olive oil and roasted at 425°F for about 30 minutes, tossing them around half way through the cooking time. You can tell they are done when pierced with a sharp knife there is no resistance. I then transferred the potatoes to a paper towel for a couple of minutes to drain off some of the oil.

While still warm I transferred the potatoes to a 9″ deep glass pie dish (Ceramic is good, too). I smashed the potatoes with the bottom of a metal measuring cup. I brought some of the mashed potatoes up the side of the dish as I would with pastry crust and flattened the bottom evenly to make the crust. I was sure there were not any holes in the “crust” as I did not want any of the quiche mixture to seep out. Here is a photo of what it looked like.

 

I set the crust aside and continued on with my Quiche Lorraine Recipe (or you can use any of my recipes for any one of my other Quiches or Savory Tarts).

My review on this Potato Crust is that I thought it was really good and SUPER easy, but I  would rather have a quiche made with Pate Brisee (Pastry Crust).