Potato-Crust Mediterranean Quiche – No Pastry Needed

#potato #cooking #recipe
A golden potato base instead of pastry, that's also gluten free.
Sometimes I just don’t feel like making pastry. Too much fussing about. So I grab a couple of brushed Sebagos, (in USA you would use Russets), peel them, and turn them into a crust. Just press the potato in, bake it until it’s golden, then fill it up. Mine’s got feta, roasted capsicum, olives, spinach, all those Mediterranean bits that taste like sunshine. It smells amazing, it’s easy, and you don’t miss the pastry one bit.

I like to make the crust taller as you get that crispy potato crust experience that’s pure joy. Cut it, eat it, maybe go back for seconds or thirds, as for me, even fourths!