Gluten Free Quick Potato Crust

when you can have a potato crust! This potato pie crust is bangin’ good! My sister sent me this recipe months ago; my only regret: that I hadn’t made it sooner! You bake the crust first, then you can fill it with whatever you like! My sister sent a broccoli pie recipe with the crust recipe, but I didn’t have any broccoli. Instead I made a Savory Tomato Pie, that was ten times better than pizza!

Parrish picked the daily tomato harvest from our garden. A mix of cherry, roma, and slicer tomatoes.

I love the way tomatoes smell when they’re fresh from the vine!

To make the crust you’ll need:

You could use the Simply Potatoes found in the perishable dept. at most grocery stores instead of grating your own, but Parrish and I have a TON of potatoes, so I grated my own.

Preheat oven to 400. Spray a 9 inch pie pan. Place raw potatoes in a colander and salt. Let set for 10 mins, and squeeze out water.

Mix potatoes, egg, and onion. Pat into pie pan, building up the sides.

Bake 30-40 mins or until golden brown. (After the first 20 mins, brush with oil to crispen the crust.) Remove from oven and reduce heat to 375 for the rest of the pie.

Now the crust is ready!

I sliced the larger tomatoes into thin slices and the cherry tomatoes in half; tossed them in a touch of olive oil and sprinkled them with salt and pepper. I did a layer of tomato slices:

and then a light sprinkling of parmesan and fontina cheese. Then one more layer of tomato and another sprinkling of cheese!

Bake until the cheese is golden.

Heaven. The potato crust is SO GOOD!!!! When I make this next time I think I’ll add caramelized onions. I didn’t add them this time because I wasn’t sure how strong the onion in the crust would be.

Tasty! I ate leftovers for lunch the next day at work, and it was still delicious!

Tomorrow Parrish and I are going to tour a possible wedding venue!!!!! I’m so excited! Expect a recap!