Using smashed potatoes as a quiche crust is a creative, gluten-free alternative to traditional pastry. Verified by food blogs like Kitchn and Bon AppΓ©tit, this method involves pressing seasoned, mashed potatoes into a pie dish to form a crispy base.
The technique typically uses leftover or freshly boiled potatoes, mixed with butter, salt, and pepper. The crust is pre-baked until golden, then filled with quiche ingredients like eggs, cheese, and vegetables. This approach reduces carbs and adds a savory flavor.
Food bloggers note that the crust works best with starchy potatoes like Russets, and should be pressed thinly to ensure even cooking. The result is a sturdy, flavorful base that holds up well to moist fillings.
