My least favorite thing to make in the entire world is pie crust. Making it gluten free is even worse. Seriously. Crumbles. Too much oil. Ugh.
But I have a dilemma. I really like quiche (pie, not so much and those I do enjoy are usually graham cracker crumb based). On the plane to San Francisco recently I was flipping through a cooking magazine and saw a genius idea: use potatoes instead of crust. WHAT!? Yes, potatoes. Thinly sliced. It was amazing.
Here’s what you need –
- 2 large russet potatoes, scrubbed and void of any questionable spots
- 2 tbsp olive oil
- 3 eggs
- 1 1/4 cup 1% milk
- 1/2 cup grated gruyere or cheddar
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 – 1/2 cups of vegetables, cooked/steamed of your choice (I used lightly stir fried zucchini and caramelized onions)
Using a mandolin or a sharp knife, cut the potatoes into thin slices, maybe 1/8” thick. Toss with olive oil and spread across two cookie sheets (I used a siloplat to help with the sticking). Bake in a 450F oven for about 10 minutes or until pliable.
Let potatoes cool slights, reduce oven to 350F. Arrange potatoes in a 9” pie dish. Start On the sides (some of the potato will stick up over the edge) and then fill in the bottom. Once the entire dish is covered, you can go back over the bottom, overlaping and covering any tiny holes. Set aside.
In a medium mixing bowl, combine the eggs, milk, and spices. With your vegetables, scatter them on top of the potato pie crust. Pour the egg mixture on top of it. Pop in the oven for 35 – 40 minutes until set. Serve warm or room temperature.