Potato-Crusted Quiche

Name: Potato-Crusted Quiche
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 to 8 servings
Ingredients: 2 medium russet potatoes, peeled; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 3 large eggs plus 3 egg yolks; 2 cups half-and-half; 3/4 cup chopped fresh chives; Pinch of freshly grated nutmeg; 1 1/2 cups grated fontina or gruyere cheese (about 6 ounces)

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Level: Easy
Total: 1 hr 25 min

Prep: 25 min
Cook: 1 hr

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr 25 min

Prep: 25 min
Cook: 1 hr

Yield: 6 to 8 servings

Ingredients

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2 medium russet potatoes, peeled

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

3 large eggs plus 3 egg yolks

2 cups half-and-half

3/4 cup chopped fresh chives

Pinch of freshly grated nutmeg

1 1/2 cups grated fontina or gruyere cheese (about 6 ounces)

Directions

Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. 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.
Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.