CarbSmart™ Potato Quiche

Ingredients:
  • 3 cups CarbSmart™ potatoes, shredded
  • 3 Tbsp butter, melted
  • 3 eggs, beaten (in a large measuring cup)
  • 1/2 cup or 3 1/2 oz hot Italian sausage, casings removed
  • 1/4 cup onion, diced
  • 1 1/2 cups heavy cream (see tips).
  • fresh basil leaves, torn from stems
  • cherry tomatoes, sliced in half
  • 1/2 cup shredded provolone cheese
  • salt and pepper

 

 

Directions:
  1. Preheat oven to 375F.
  2. Line a large bowl with cheese cloth (or use a dish cloth). Add shredded potatoes to the lined bowl and squeeze moisture from potatoes by twisting and squeezing the cloth. Dump the water squeezed from the potatoes and add the potatoes back to the same bowl. Set aside.
  3. Add melted butter and salt to potatoes and mix to combine. Spray a pie pan with cooking spray then use your hands to form the base of the quiche by spreading the shredded potatoes around the bottom and up the sides of the pan (to mimic a traditional pie crust). Spray again with cooking spray and bake uncovered for 30 minutes. Remove from the oven and set aside.
  4. While the potato crust bakes, melt butter in a pan over medium heat and cook onions until translucent. Add garlic and turn off the heat. Stir constantly to avoid burning the garlic (about 2-3 minutes). Remove onion and garlic mixture and set aside.
  5. Wipe the pan with a paper towel. Add crumbled hot Italian sausage to the pan and cook, breaking apart any large clumps, until heated through and no pink color remains. Drain cooked sausage with a colander or set on a paper towel lined plate to remove excess fat drippings.
  6. Add 3 eggs to a large measuring cup and whisk. To same measuring cup, add heavy cream until the mixture reaches 1 1/2 cups measurement.
  7. Pour the egg mixture into a large bowl and add basil leaves, onions, cheese, and cooked sausage. Lightly mix.
  8. Add prepared potato pie crust pan to a large baking sheet before adding filling ingredients.
  9. Pour egg mixture into the potato crust. Place sliced cherry tomatoes onto the surface cut-side down.
  10. Bake for 45 minutes until the top is golden brown and the filling is set. TIP: If the top begins to brown too much but the filling is still soft, lightly cover the edges of the quiche with foil and continue to bake until the center is set.
  11. Remove from the oven and let the quiche rest for 15 minutes before slicing.