Success feels good. No matter what it is you are trying to perfect. For me, my recent attempts to create a potato crush quiche that both looks and tastes good has been a challenge. Last go round, the filling was stellar but the crust stuck to the pan and wasn’t at all what I had hoped for in the pretty department. This time, I used more oil on the slices of russet potatoes and didn’t try to form the shape I wanted by placing another oiled pan on top of the slices while I pre baked the shell. This time he shell was perfect and came out of the oven, after about 15 minutes, ready for what I choose to call my Cajun filling; a mix of country sausage, caramelized onions, garlic, fresh spinach, and paprika dusted chunks of gulf shrimp. Oh, and what’s a quiche without the eggs.
For those with gluten issues, this is an alternative that works. For the rest of us, it’s just a change up from a standard pie crust. Try this recipe, and then expand on it. Add your favorite ingredients. Mix it up…. call your friends, and get ready for a party in your mouth!
Potato Crush Quiche
Six eggs, well beaten
1 Lg. Russet Potato, washed but not peeled
1/2 pound ground country style sausage
1 dozen medium shrimp peeled, deveined, and cut into chunks
1/2 of a large white onion, thinly sliced
2 cups fresh spinach leaves
2 Tbs canola oil (one for the pan, one for the potato slices)
1 Tbs chopped garlic
1 tsp bacon grease or oil for frying
1/2 tsp. salt
1/2 tsp pepper
1/2 tsp paprika
Optional Ingredient: 1/2 tsp cajun seasoning (if you want some heat)
Remember, all the ingredients in this recipe, besides the eggs and spinach, need to be cooked to a semi done state before assembly. Half way works. The time in the oven will finish everything off nicely.
Preheat the oven to 425 degrees.
Start by slicing the potato into long strips on a mandolin. You want them to be almost an eighth of an inch thick. I take the slices, unwashed, and coat them in oil. Next, place enough of them in the bottom of a WELL OILED pie pan to pretty much cover the bottom. I take the rest of the slices and put them, length wise, around the edge.
Put the pan in the oven and cook for approximately 15 minutes. You want the slices to be pliable, but not fall apart soft. Once you reach this stage, pull the pan from the oven and cool it for 5 to 6 minutes. This gives the crust a chance to set.
Layering of the ingredients is up to you… but this is how I did it.
First layer: the onions and garlic that had been cooked in a bit of bacon grease until they were translucent had a tiny bit of golden coloring.
Second layer: the sausage, cooked until it was no longer raw, but not browned. Drain off the grease before adding it to the shell.
Third layer: the spinach leaves, uncooked.
Fourth layer: the shrimp, gently tossed with the paprika, salt, and pepper (here is where you would add the Cajun seasoning too) and then cooked over medium heat for about a minute and drained of their liquid.
Finally, pour the egg mixture over the top and bake at 425 until set. It takes about twenty minutes.
Let it cool for three or four minutes then cut and serve. Makes four dinner size servings, and eight small portions.
I like this dish served with a salad that includes apples, sunflower seeds, carrots, and greens. Drizzle it with a simple Dijon Vinaigrette.