Potato-Crusted Quiche

Total Time:
1 hr 25 min
Prep:
25 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

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)
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.

Photograph by Anna Williams


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Easter