Thursday, February 17, 2011

GCC Recipe Swap

Don't Forget to enter the Giveaway going on HERE.


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.


Do you have a recipe you'd like to share? Please link directly to your post, not your homepage and please include a link back here to the Grocery Cart Challenge.


11 comments:

e-Mom said...

Looks like a snap... and tasty too!

Adeline said...

great idea !! will try soon.

Janelle said...

I made quiche last night - my family's favorite way. I fill the pie plate with the filling, then in a bowl, I mix up 3-4 eggs, 1 1/2 cups of milk, and half a cup of biscuit mix with a whisk. Bake it 35-40 minutes and done! It sets up without a "crust", per se, but just a heavier texture on the bottom that's pretty good. My kids LOVE it!

Marge said...

I love this recipe swap every week & always find a new recipe to try. Thanks for hosting it!

Marge said...

I love this recipe swap! I always find a new recipe to try. Thanks for hosting it!

Carol@easytobeglutenfree said...

I've made a potato crust with frozen hash browns but never with sliced raw potatoes. What a great idea. I'll definitely be giving it a try.
Thanks for the inspiration.

21st Century Housewife© said...

I'm glad things are settling down at your house - it sounds like you have had a bit of a rough time. I love your idea for a quiche crust - so much better for you than pastry and I can imagine how yummy it tastes! Thank you for hosting!

miraclebaby said...

Loving your site still!

Sandy(a.k.a.Grannie) said...

This is one fantastic idea! We are trying to get away from pie crusts and we really like quiche; can't wait to try it.....thanks for sharing. Blessings :)

Lori said...

Don't you love the ease of layering the potatoes? Another option is using frozen hash browns. Or, my favorite lazy way, omitting the crust altogether and calling it egg casserole.

izmir ├žetesi said...

thanks