Potato Crust Quiche
Potato Crust Quiche is an elegant presentation of a traditional quiche. The potato layers form the perfect crust.
By Chef Laura Bonicelli
Prep Time
—
Cook Time
—
Total Time
50 min
Servings
6 servings
Ingredients
- 2 medium russet potatoes (peeled)
- 3 tablespoonsextra-virgin olive oil
- Kosher salt and freshly ground black pepper -- to taste
- 1 poundfresh baby spinach (steamed until wilted and squeezed dry with paper towels)
- 6 large eggs
- 2 cupshalf-and-half
- 1 tablespoonfinely minced tarragon
- 1 pinchgrated nutmeg
- 1/2 teaspoonKosher salt
- freshly ground black pepper -- to taste
- 1 1/2 cupsGruyËre or fontina
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 450ºF.
- 2
Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with the salt and pepper. Arrange in a single layer on two baking sheets. Bake until tender and pliable but not brown, 10 to . Line the side of a 9-inch pie plate with overlapping potato slices, so they stick out above the rim; line the bottom with the remaining slices.
- 3
Steam the spinach and set aside.
- 4
Whisk the eggs, half-and-half, tarragon, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in the spinach and 1 cup of the cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350∞F and bake the quiche until set, solid, and puffed in the center, 40 to . Let cool at least before slicing.