Gluten-Free Grated Potato Crust
2 cups packed, grated salted raw potato
1 egg beaten
1/4 cup finely grated onion
Heat oven to 400 F
Set the grated potato in a colander over a bowl and allow to drain for 10-20 minutes, squeezing out excess liquid and add the drained potato to other ingredients. Pat into a well-oiled (be generous, I used Canola) 9 inch pie pan, building up the sides of the crust.
Bake 30 minutes and then brush the crust with oil for crispiness.
Mushroom filling:
3-4 cups of chopped mushrooms of your preference.
Saute until tender in a generous amount of olive oil, 1 tsp salt, 6 fresh cloves of garlic and 1 cup chopped onion.
Add 3/4 cup white wine and your choice of herbs. I chopped fresh flat leaf parsley and added 1 tsp each of basil, thyme, rosemary and oregano. Be creative. The Spice House in Chicago has fab spice combos. Cook to reduce liquid by 1/2.
Set aside.
Combine 2 cups your choice of shredded cheeses. My "available at all grocery stores" choice is gouda, goat, parmesan…Mix and match to your DeLight. If you have access to different cheeses, by all means experiment. I purchase my favorite local cheese from The Cheese People, you can order online for reliable home delivery.
You can add three beaten eggs for a more quiche effect or simply combine mushrooms and cheese combo, fill crust and bake at 350F until heated thoroughly.
Spinach/Cheese filling
Saute 6 cups of fresh spinach in a 1/4 cup olive oil, 1 cup of finely chopped onion and 4 cloves (plus) of fresh garlic.
Salt and pepper to your taste. A flavorful touch is freshly grated nutmeg.
Combine 3 beaten eggs and your choice of 2-3 cups of cheese. Creamy goat pared with aged gouda and a touch of parmesan is DeLightFull. If you can find hard aged goat cheese which you shred…sweet!
Combine with spinach, fill pie crust and bake 40-45 minutes at 350F.
Bon Appetit!
