Herb Quiche with Potato Crust

Directions

• Prepare Crust
• Line a springform pan with baking parchment. Spray parchment with pan spray.
• Squeeze as much moisture out of the potatoes as you can.
• In a bowl, mix potatoes, parmesan cheese, melted butter and salt – mix well.
• Press the potatoes in the springform pan evenly across the bottom and up the sides.
• Put in freezer 2 hours or until firm.
• Make filling
• In a large mixing bowl beat the cream cheese, creme fraiche (or sour cream) and whipping cream. Add the eggs and egg yolks (save the 3 extra egg whites). Mix well.
• Stir in the Swiss cheese, herbs, and salt and pepper. Mix well.
• Put it all together
• Preheat oven to 400 degrees. Bake frozen crust for 25 minutes.
• While crust is pre-baking, take the egg whites not used in the filling and make an egg wash by adding 1 tbsp water and whisking well.
• Remove crust from oven and brush the bottom and sides with egg wash to prevent filling from leaking out – bake for 10 more minutes.
• Pour the egg filling into the pre-baked crust, and bake for another 30 minutes or until the eggs are set.
• Let cool ~10 minutes to set. Enjoy!