Cheddar Hash Brown Crust

Shredded cheese flavors the potatoes--no butter or additional fat needed--while the eggs serve as a binder and enhance the texture. Whereas a flour crust can become mushy when wet ingredients are added, this gluten-free base stands up quite well to various fillings. Especially well suited to quiche and frittata-type recipes, use this crust as a foundation for your own savory creations. As an option, you can double the recipe and prepare in a 9×13 pan, adding a few minutes to the cooking time, as necessary.
Yields 1 9-inch round crust

Ingredients

3 cups frozen, shredded (not cubed) hash brown potatoes, thawed and moisture removed (see notes)
3/4 cup grated sharp cheddar cheese
2 eggs

Preheat the oven to 425 degrees F.
In a mixing bowl, lightly beat the eggs. Stir in the cheese, followed by the hash browns. Mix well.
Press the hash brown mixture evenly onto the bottom and all the way up the sides of a 9-inch pie plate.
Bake for 15-20 minutes, or until beginning to turn golden brown.
Use as a crust for egg and quiche recipes or other savory dishes.

It is best to measure the potatoes while they are still frozen, as they will squish down once thawed. To thaw quickly, place the potatoes in a colander and run warm water over them. For a crisp, golden crust, be sure to squeeze the excess moisture out of the potatoes no matter which way you thaw them. For most effective removal of excess water, I like to wring them out in a clean tea towel.