Leek and Feta Quiche in a Potato Crust

Crust
2-3 large russet potatoes – grated – 4 cups
1/4 teaspoon of salt
1 egg white (save the yolk for the filling)
Preheat oven to 400 F. Spray a pie plate. Place the grated potatoes in a colander and add the salt – mix and let set for 10 minutes. Mix in the egg white and press into the pie plate to form a crust. Bake for 20 minutes.

Filling:
2 tablespoons of butter
2 thin leeks, sliced into thin half moons to make 3 cups
4 eggs (plus the yolk) – beaten with a whisk
1 cup of milk
1 cup of crumbled feta
1/4 cup of fresh chopped parsley
1/4 teaspoon of salt

Reduce oven temperature to 350 F. Melt the butter in a frying pan, stir in the leeks and cook, stirring for 5 minutes or until the leeks are softened Mix the whisked eggs, milk, feta, parsley and salt. Add the leeks and pour into the cooked crust (the crust can still be hot). Bake about 30 minutes until set. Let stand 10 minutes before serving.

Written by Pam