Sunday, February 26, 2012
Shrimp, Smoked Fontina & tomato Quiche with Shredded Potato Crust
I had pie crust but thought that a Crunchy Potato Crust would add more flavour & texture. It worked really well . Took quite a bit more time so if you are in a hurry using a pie crust would be a better idea.This would have been amazing with the Shrimp left out and Spinach added as well.
IF you want a Basic mix your own ingredients/crust options check out the Moosewood cookbook. Here is a version of that.
Shrimp, Smoked Fontina, Tomato Quiche with Shredded Potato Crust
2 med Potatoes Shredded (scrub & leave peels on)
1 TableSpoon Flour
1 Tablespoon Coconut Oil
Salt , Pepper to taste
Preheat Oven to 400. Place 9 inch cake pan with 1 Tablespoon of Coconut Oil in the oven while it heats up.
Shred the Potatoes and then use paper towels to pat them Dry. toss potatoes with Flour , Salt & pepper.
Take the Pan out of the oven & lightly press the potatoes into the bottom of the pan. The Oil should sizzle when you put the potatoes in.
Bake at 400 for 30 min.
When its done it should be a bit Crunchy like Good Hashbrowns.
4 slices of Smoked Fontina
1/2 C. Cottage Cheese
1/4 C Milk
1 med Tomato sliced
1 Tablespoon Flour
Salt & Pepper
Take Pan out of the Oven & set aside.
Place Cheese on top of the Crust.
Lay the Shrimp on top of the Cheese.
In a Bowl thoroughly mix eggs, milk , cottage Cheese, flour & seasoning.
Pour in the pan over the Shrimp.
Lay Tomatoes on egg Mixture.
Bake at 350 for 40 min.