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The Moore Farm House
Conway, South Carolina
Step 1: (This step produces enough potato crust for 24 ramekins. Make extra and enjoy them often.) Shred potatoes and rinse until water is clear. Drain until dry. Add salt/pepper and 2 eggs, mixing well. Mix in flour.
Step 2: Spray ramekins with non-stick cooking spray and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust. Bake 20 minutes at 350 degrees. (Cool completely those that will be frozen for future use.)
Step 3: If using frozen crust, let thaw overnight and preheat for 5 minutes at 350 degrees.
Step 4: In mixing bowl, mix remaining 2 eggs, spinach, mushrooms, hot sauce, Worcestershire sauce, half & half, salt and pepper, and 1/3 cup Swiss cheese. Pour into ramekin and top with remaining cheese. Bake for 20 minutes at 350 degrees or until set in center.
Presentation: Garnish with assortment of flowering herbs on a white plate.
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