Potatoes: The New Quiche Crust

Old Ingredient New Trick

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You say potato, I say yes please. Fried, baked, and Hasselback’d, there are no shortage of recipes that feature this root vegetable. But just like space travel, there’s so much more territory to explore.

As someone who must steer clear of most wheat and processed products, I’m always on the lookout for a substitute that adds crunch where croutons and toasted baguettes no longer can.

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And I’ve recently fallen in love with hash browns and their impeccable impersonation for things like Funions, crispy casserole toppers, and sandwich bread. Even a fingerling can moonlight as crudite. Which is all to say that potatoes make a great stand-in for a lot of ingredients that land on people’s do-not-eat lists. Especially wheat products.

Side note: apparently they also make an amazing handyman, able to remove shards of broken glass from your dishwasher and rust from your rusty things. Not bad, potato, not bad.

As for a new trick, get ready to go bonkers. Because those hash browns just became your go-to for a super easy, flour-less quiche crust.

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Flourless Potato Quiche Crust

Simply thaw a few cups of frozen, shredded potatoes and mix with spices (may I suggest dill, garlic powder, and a pinch of black pepper). The potatoes may get a little glue-ish, but that’s okay.

Then, in a greased muffin tin or pie pan or even silicone muffin cups, press the hash browns into the pan and up the sides like a pie crust. Bake them until crispy and slightly brown (the timing will depend on the size of your muffin or pie pan).

Then fill with your quiche mixture and continue to cook until eggs have set.

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Think this spud’s for you? 10 Excuses to Eat Potatoes for Dinner

Old Ingredients, New Tricks

As someone who constantly makes over dishes for dietary and health needs, I'm used to using total creative license when it comes to food. And the good news is we already live in a culinary world where zucchinis can be noodles, beets can be chips, and cucumbers can act like baguettes. So over these five days, let me be your guide as we dust off some standard items from the produce aisle and give them a chance to show off a little. It’s an exercise in recipe liberation (not limitations) that will not only lighten up those eating habits but also give new life to old favorites.

So whether you’re trying to ditch the gluten, sugar, or just a pant size this new year, let’s forget about pledging to take on a new diet. And let’s pledge instead to break some rules and teach a handful of old ingredients some new tricks.

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Old Ingredients, New Tricks

(Image credits: Jessica Goldman Foung; Emma Christensen)

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