Crispy Potato Crust
Recipe courtesy Emeril Lagasse, 2005

Emeril uses this crust for his Smoked Salmon Quiche with Crispy Potato Crust. What a great idea - use potatoes for a savory pie crust!

3 1/4 cups grated, cooked potato (boiled works best for grating)
1 tablespoon melted butter, plus 1 tablespoon whole butter to grease pan
1/4 cup finely grated Parmesan

Lightly grease a 9-inch deep-dish glass pie plate.

In a bowl, combine the potatoes and 1 tablespoon of the melted butter, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

After adding the filling to the baked crust, the quiche is bake for about 30 minutes more. If using this crust for another pie or quiche, I would pre-bake it as Emeril does in his salmon quiche recipe.