Shredded Potato Quiche Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Sep. 23, 2003
I love the concept of this recipe, but I also had trouble getting the crust to brown. I even turned the oven up 25 degrees while baking it. I will keep playing with it though because it is so good. The nice thing about it is I can enjoy a quiche and don't have to mess with making a pie crust.
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Cooking Level: Expert

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 6, 2003
The combination of ingredients made for a good tasting quiche, but I tried this recipe for the potato crust which I found to be dissapointing. I couldn't get it to brown nicely (even under the broiler). I may try again, with more potatoes, and maybe some flour and egg to bind it together. The filling leaked through the potato crust and stuck to the bottom of the pan. I would also season the crust a bit more. A good recipe that needs a bit of tweaking. Thanks for sharing.
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Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA
Living In: Suwanee, Georgia, USA

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Reviewed: Jun. 5, 2002
This is a great dish! I made it to take to work when we were sampling different quiche recipes and everyone loved it. I reduced the amount of butter to 1 Tbsp. instead of 1/4 cup. I made another one for my friends to taste and they loved it to. Great recipe Susan!
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Reviewed: May 5, 2002
Easy and fast for dinner. My kids ate it without complaints, though my 4 year old picked out the ham pieces first. I didn't really get the potato crust brown until it was baking with the filling. Maybe a few minutes under the broiler before filling? I am making again on Saturday for a sorority brunch. I think it will be a hit.
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Photo by Leslee Haylett

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA
Living In: Helena, Montana, USA

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