1 hour ago
Wednesday, January 5, 2011
I have been oohing and ahhhing over Pam's potato crust quiches and pies for some time now.
What a great concept. What was I waiting for?
It's a nice change from pie crust or pate brisee, and certainly easier.
This recipe was a happy accident.
I had leftover sausage with mushrooms and onions from dinner the night before and needed to use them in something. 4 little Yukon Golds on the counter, not enough for 2 portions for dinner, so the pie crust it was going to be.
I used a mandolin and sliced the potatoes (w/ the skins on) into super thin slices.
(Pam recommends using 1 1/2 russet potatoes).
Butter or oil a 9" Pyrex glass pie dish and overlap the potato slices decoratively to make a fan design. This will be your crust. (Pam pre-cooks the potatoes for 7 minutes in the oven after she lines the pie dish, but since my potato slices were so thin, they didn't need any pre-baking, they cooked beautifully with the rest of the pie).
1-2 sausage links, casings removed, cooked and crumbled
1/2 onion, sauteed
1/2 lb. sliced mushrooms, sauteed
3/4 cup grated Parmesan cheese
salt & pepper
roasted red pepper slice (optional)
You can cook the sausage, onion and mushrooms all in the same skillet. They will be done about the same time. Cook in olive oil until mushrooms are browning and sausage is cooked thru. Let mixture cool.
Mix eggs with cheese and add the sausage mixture to the custard.
Pour into prepared potato crust and bake at 375F for 25-30 minutes.
This was so delicious, I've made it 3 times already for Sunday breakfast!
It tastes a lot like a Spanish tortilla, but without all the oil.