Potatoes the new quiche crust In my friend's words: Why I chose this recipe I didnt have time for breakfast most days and wanted an egg based item I can quickly grab and go and heat at work and this fit the bill. These quiches are good even now in the fridge- 5 days later. I came across a post in thekitchn website for using shredded potatoes as quiche crust and was immediately drawn to it. The combo of the two recipes was perfect. I didnt skip any ingredients and used fresh shredded potatoes. Next time maybe I will salt and drain the potatoes - maybe that will crisp them more.