I have a thing for unique and creative crusts. I’m not really a traditional pastry crust lover, so it comes natural for me to find ways to avoid it. Sure, I could make a frittata instead of a quiche…but something would be missing. And that something is a crust.
For the crust:
-3 Cups Shredded Russet Potatoes
-3 Tablespoons Butter
Preheat oven to 450F.
Peel and grate potatoes.
Bake at 450F for 20-25 minutes, until it starts to turn golden around the edges. If you like your hash browns crispy, turn the broiler on and broil for about 1-3 minutes. Keep an eye on it while it’s under the broiler!
For the filling:
-1 Cup Half-and-Half (or 2% milk works fine)
-1/2 Cup Diced Green Onions (greens and whites removed)
-1 Cup Freshly Grated Cheddar Cheese
-Freshly Grated Black Pepper, to taste
Whisk together all ingredients and pour into the cooled hash brown crust. Bake at 350F for 40-50 minutes until egg mixture is set and starting to turn golden.