Grated potato-crust quiche


The crust:
4 cups of grated tender potatoes (unpeeled-about a pound)
1 small onion, diced
1 egg, lightly beaten
1/4 cup all-purpose flour
pinch of salt; pepper

3 eggs, beaten lightly
1 cup light cream
pinch of salt; pepper
a small pinch of nutmeg
1 cup cooked broccoli flowerettes
1 cup diced ham
1/4 cup chopped onion

How to prepare

Mix thoroughly crust ingredients. Oil 10″ glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don’t over-brown. Brush with oil and put in a pre-heated 400

(1 votes, average: 4.00 out of 5)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *