Crispy Potato Crust

Directions

1. 1
   Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan.
2. 2
   Squeeze out excess liquid from grated potatoes and place in large bowl.
3. 3
   Mix in salt And egg until well combined.
4. 4
   Press potatoes into pie pan and up the sides.
5. 5
   If mixture is too sticky, dip fingers in flour.
6. 6
   Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
7. 7
   In a medium skillet melt butter over medium heat and cook onion until tender.
8. 8
   Stir in the mushrooms and cook until golden brown.
9. 9
   Spread grated cheese over bottom of potato crust.
10. 10
    Spread out the onion and mushroom mixture over the cheese.
11. 11
    In a medium bowl, whisk or beat together with a fork the eggs and the cream.
12. 12
    Season mixture with salt and pepper and pour over vegetables and cheese.
13. 13
    Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm.
14. 14
    Allow quiche to cool for 15 minutes before slicing and serving.