Hash brown crust quiche lorraine
Try hash brown as an alternative to a pastry case for a tasty quiche
HASH BROWN CRUST QUICHE LORRAINE
WHY A HASH BROWN CRUST?
I love pastry, but it’s a high fat treat, and quiche makes such a great everyday lunch/snack or picnic food that I don’t want it to just be for a treat! A hash brown crust is a real winner, as it gives it a similar encasement to pastry, but doesn’t need all of the butter that pastry contains!
There are a few options with a hash-brown crust, regular white potato, or sweet potato. Both make a delicious crust, and both options are syn free on Slimming World. You can also make a crust just by layering up slices of sweet potato, such as in this Asparagus and garlic mushroom quiche with a sweet potato crust:
I have also made a successful and satisfying crust for a quiche using blended oats and sweet potato- Asparagus and bacon quiche with sweet potato & oat crust:
HOW TO MAKE A SUCCESSFUL HASH BROWN CRUST
- Squeezing the moisture from the grated potato will allow for a crispier, less soggy crust. I do this by hand, or by pressing down hard on the potato in a colander using kitchen towel. If you have a food safe muslin you could also use this!
- Rinsing the grated potato in cold water will rinse away the excess starch and allow the potato to crisp up more
- Layering the potato evenly, and using plenty of low calorie cooking spray will allow the potato to form a nice crispy, golden brown crust.
- Use a quiche dish with a solid bottom, a hash brown crust is likely to not be completely watertight and your raw egg could seep out of a loose bottom dish
- Can’t be bothered with the crust? Make a crustless quiche! This is a really popular Slimming World staple and still makes a delicious quiche!
- Try out different fillings and toppings. I find that bacon, mushrooms, sweet potato, onion, ham, courgette and asparagus work really well in quiche- but there are so many exciting potential combinations such as this Tex-Mex quiche!