The Quiche for Less: Part Duex

So, I shredded my potatos and whisked my eggs and have to say I was really pleased with the quiche. My overall notes

The crust:

Yes potato and egg do go well together. The taste was not the same as having a pastry crust, no surprise there. And there texture was not the same flaky goodness as a traditional crust -- again no surprise. But, it was still very satisfying.

Problems? The bottom was a bit mushy. I didn't crisp the bottom of the crust as much as I should have. Thinking about it now I'm guessing I should do what I would do with a regular crust and protect the edges of the potato from cripsing too much with tin foil and keep the crust in the oven longer to get a crisper crust.

Also, the egg mixture did leak through the bottom when I poured it in. I don't think there is much that can be done with this except try to use more grated potato.

Speaking of which that is the big lesson I learned in doing this recipe -- do not be skimpy with the shredded potato. I forgot that the potato would shrink as moisture is lost during baking. In the future I would err on the side of over filling the pie pan.

The Egg Mixture:

Pretty good. The first serving I felt the egg mixture was a little plain and the parmesan seemed lost. However, on further reheatings the cheese flavor became more apparent. Was my first serving still too warm? I think so. Really need to let he quiche cool to room temp to get all the flavors to come out, me thinks.

Would I do this again?

Absolutely. Good nutritionals. Good taste. Fewer calories. What more could I ask for? Next time I would try a second cheese with the parmesan. I think a small amount of a strong flavored cheese wouldn't add too much to the calories. Overall this was a very good recipe that would be great for breakfast, brunch, lunch or dinner.

RECIPE:
EQUIPMENT
Food processor (or use grator)
Grator
9 inch pie plate
Mixing bowl
Whisk
Knife
Cutting Board

Ingrediants:

Crust:
2 medium potato, grated (Want 2 cups packed. Do not be shy with your shredded potoato. Really pack it in)
Non Stick Spray
1 eggs

Filling
1 cup 2% milk
2 eggs
1 pinch nutmeg
7 oz frozen spinach
1/2 medium onion, chopped
1/2 cup parmesan cheese, grated
Salt and pepper to taste


Method:

Crust:
Pre-heat the oven to 400 degrees.

Spray pie plate with non-stick

Shred potatos, with food processor. You can use grator if you don't have or don't want to pull out the food processor. Place shredded potato in colander and add pinch of kosher salt. The kosher salt will help draw out water. Let sit 10 minutes and then squeeze out as much water as possible. Mix in egg. Pile shredded potato into pie plate building up the sides.

Place pie plate in oven and bake about 40 minutes or until golden brown. If the bottom needs more crisping, but the edges are done cover edges with aluminum foil.

When done remove from oven and put aside. Adjust oven to 350 degrees

Quiche:
Grate cheese
Chop onions
Place cheese, spinach and onion into crust
In mixing bowl whisk egg, milk and nutmeg. Pour into crust until it's about 1/4 inch from the top.
Place in oven and bake for 40 - 45 minutes until the edges are set and the middle is still jiggly.
Remove from the oven and allow to cool to room temp.