Best Crispy Potato Crust Recipes

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

SMOKED SALMON QUICHE WITH CRISPY POTATO CRUST RECIPE - (5/5)

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 9-inch deep-dish glass pie plate. In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack. Reduce the oven to 350 degrees F. Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat. Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well. Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.

SEAFOOD TART IN A CRISPY POTATO CRUST WITH SALSA

Steps:

• Place a large baking sheet on the middle shelf of the oven and preheat the oven to 450̊ F. Coat an 11-inch round tart pan (with a removable bottom) with nonstick cooking spray. Set aside. In a large bowl combine the potatoes, the cheese, the eggs, the salt, the pepper and the tarragon. Mix well. Press the potato mixture on the bottom and up the sides of the prepared pan. Set the pan on the preheated baking sheet and bake until the crust is set and light brown, about 15 - 17 minutes. Remove tart pan from the oven and set on a rack while preparing filling. Reduce oven temperature to 350̊ F. Heat the oil in a large skillet until hot but not smoking. Add the mushrooms, the garlic and the chili. Saute until the mushrooms begin to soften, about 5 - 6 minutes. Add the lobster, the crab and the shrimp. Cook for 3 minutes. Remove from heat and whisk in the cheese, the cream, the eggs and the tarragon. Pour the seafood mixture into the potato shell. Return the tart to the oven and bake until the filling is set and the top of the tart is golden, about 20 - 22 minutes. Remove from oven and set on rack for 15 minutes before cutting into wedges. Remove outer ring of tart pan. Cut into wedges. Serve warm or at room temperature, passing salsa. For salsa: In a medium bowl whip cream to soft peaks. Fold in sour cream, lemon juice, cucumber, chili, pepper and tarragon. Transfer to a small serving bowl and pass with quiche

SEA BASS WITH CRISPY POTATO-ASIAGO CRUST

Steps:

• Coarsely grate the potatoes into a small bowl. Add the cheese and rosemary. Stir to combine. Preheat over to 425 degrees. In a medium skillet, melt 3 T. of butter over low heat; saute the shallots for 1 minute and then remove from the heat. Add the potato mixture, salt, and pepper to the skillet, and mix well. Set aside. Grease a 12 x 20 inch baking pan with remaining 1 T of butter. Place the fish in the pan, taking care not to crowd them. Splash the wine over the fish. Top the fish with a generous amount of potato mixture. Spread to the edges of piece of fish and smooth the potatoes on top. Transfer the baking pan to the oven and roast the fish for 20 - 30 minutes, until the fish flakes apart when pierced with a fork and the potato crust is dak golden brown. Garnish with rosemary.