Did you know that you can use jicama the same way use white potatoes? This is great news for anyone missing white potatoes in their diet. It makes a great quiche crust, fries and hash browns. You name it. Just treat it like a plain old potato. I am currently working on a jicama pizza crust, which I’m excited to share in the near future. Enjoy!
Jicama Quiche Crust
Author: Katie at Wholelovelylife.com
Cuisine: Breakfast/Brunch
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 medium or 2 small jicama
- 2 Tbsp olive, coconut or avocado oil
Instructions
- Remove jicama skin either with a peeler or by cutting with a knife. I prefer to chop in 4 pieces and then cut the skin off.
- Grate jicama either with a food processor or by hand.
- Place in bowl and squeeze excess water out by pressing with paper towels. Remove as much water as possible.
- Add olive oil and mix well.
- Press into baking dish or iron skillet.
- Press one additional time with a paper towel if needed.
- Bake at 425 for 15-20 min or until crust begins to brown around outside.