chillyfillmores
Emma Keys
Potato Crust – 3 cups shredded russet potatoes – 1 egg – 1/4 cup grated Parmesan – Salt & pepper to taste – 1 tbsp olive oil or melted butter Filling – 4 large eggs – 1/2 cup milk or cream – 1/2 cup shredded cheese – 1/2 cup diced vegetables (spinach, peppers, etc.) – Salt, pepper, herbs
Ingredients
01
Squeeze out as much liquid from shredded potatoes as possible using a clean towel to help the crust get crispy and firm.
02
Mix potatoes with egg, Parmesan, salt, and pepper. Press into a greased 9-inch pie dish, covering the bottom and sides evenly.
03
Bake the crust at 400°F (200°C) for 20–25 minutes until edges are browned and set. This step ensures a sturdy, crisp base.
04
Whisk eggs, milk, salt, pepper, and herbs. Stir in cheese and chopped vegetables of choice. Pour mixture into the pre-baked crust.
05
Bake at 375°F (190°C) for 30–35 minutes or until the center is set. Let cool for 5–10 minutes before slicing.
06
Serve warm or cold. Store leftovers in the fridge for up to 3 days. Great for meal prep or grab-and-go breakfasts!