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Ahh. Friday is here. Everyone is finally on the mend at our house; broken bones are getting casted today, hives are gone, coughs are fewer and far between. It's our first day of homeschool co-op and the kids are excited and even though it snowed a bit just a few days ago, spring is in the air. I can feel it. I'm dreaming of getting my hands in the dirt and weeding the garden to get it prepared for planting time.
This weeks recipe is more of a tip. I really like to make (and eat) quiche. It's just a simple, nutritious meal where I can use up small bits of leftover meat, cheese and veggies. The part I hate is making the crust. I've come across a few easy recipes where you don't have to use a rolled crust, you just press a very oily crust into the pie pan. It's ok, but not my favorite. But recently I've found a better way that adds just a few more veggies to the dish. I love the extra flavor and I can put this crust together from start to finish in under 5 minutes for two pies. I hope you like it.
Potato Crust for Quiche or other Savory Pies
2-3 whole potatoes
salt and pepper to taste
Grease your pie pan. Slice potatoes 1/4 inch thick and spread along the bottom and sides of pan. Sprinkle with salt and pepper and then pour in your quiche filling. Bake according to recipe.
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