Shredded Potato Crust for Quiche
This crisp, golden potato crust is a beautiful alternative to pastry. It adds flavor, texture, and a hearty base that pairs perfectly with any quiche filling. The key to success lies in how well you handle the potatoes — particularly removing as much moisture as possible before baking.
Equipment
- 1 nine inch pie plate
Ingredients
- 3 medium potatoes (about 1¼–1½ lbs), peeled and shredded
- 1 tsp kosher salt
- 1/4 tsp fresh cracken pepper
- 3 tbsp melted butter
Instructions
- Preheat the oven to 400°F (200°C).Lightly grease a 9-inch pie dish or quiche pan with butter or oil.Shred and drain the potatoes.Shred the potatoes using a box grater or food processor, then place them in a clean flour sack towel. Gather the corners and squeeze firmly to remove as much liquid as possible — this step is crucial.Excess moisture prevents the potatoes from crisping and can cause the crust to steam instead of bake, leading to a soggy texture.Season and coat.Transfer the shredded, drained potatoes to a bowl. Add salt, pepper, and melted butter (or oil), and toss until evenly coated.Press into the pan.Working quickly, press the seasoned potatoes firmly and evenly into the prepared dish, making sure to build the sides up about ½ inch. Compressing the layer helps the potatoes bind together as they bake.Bake until golden.Bake for 25–30 minutes, or until the edges are golden and crisp. For extra crispness, you can brush the top edges lightly with a bit more melted butter halfway through baking.Cool slightly before filling.Let the crust rest 5–10 minutes before pouring in your quiche filling. This helps set the structure and keeps the bottom from softening when the custard is added.
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