Shrimp, Smoked Fontina & tomato Quiche with Shredded Potato Crust

This all Started Because we have WAY too many eggs & like 10 kinds of Cheese in our Fridge. I said I would make Quiche in the Morning , went to bed and dreamt Quiche recipes all night long.

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.
http://www.jewishfood-list.com/recipes/vegn/quiche/quicheformula01.html

Shrimp, Smoked Fontina, Tomato Quiche with Shredded Potato Crust

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.

Filling

6 eggs
4 slices of Smoked Fontina
1/2 C. Cottage Cheese
1/4 C Milk
16 shrimp
1 med Tomato sliced
1 Tablespoon Flour
Thyme
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.