Herb Quiche with Potato Crust
Ingredients
- 2 medium/large russet potatoes, peeled
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 large eggs, plus 3 egg yolks
- 2 cups half n half
- 1/2 cup freshly chopped herbs (parsley, chives, thyme)
- pinch freshly grated nutmeg
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 3/4 cup grated sharp cheddar cheese
Instructions
- Preheat oven to 425
- Slice potatoes (long ways) very thin. Easiest to use a food processor or mandoline.
- Toss potatoes in extra virgin olive oil, salt and pepper.
- On a very large sheet tray or 2 smaller ones - spread out slices on the baking sheet.
- Bake potato slices until tender (about 10 minutes depending upon thickness). Avoid browning the slices.
- Once cool enough to handle, begin placing slices in the pie plate, staring with the sides. Make sure the potato slices extend above the edge of the pie plate. Cover the rest of the pie plate with remaining slices...make sure to OVERLAP all slices.
- In a large bowl, whisk eggs, egg yolks, half n half, fresh herbs, nutmeg, salt, pepper and 1 cup of the cheddar cheese together until well combined.
- Pour egg mixture into potato slice lined pie plate.
- Top mixture with the remaining shredded cheddar cheese.
- Reduce oven temperature to 350.
- Place quiche in oven and cook for approximately 40 minutes (until center of quiche is just set).
- Remove from oven and let sit for at least 15 to 20 minutes before slicing. Do not rush this step as it will allow the quiche to set up nicely.
- Serve quiche warm or at room temperature.
Notes
Quiche is very versatile. While you want to keep the ratios of eggs and half n half the same...you can add anything you like to the mix. Pick your favorite FRESH herbs and cheeses. You can also add sauteed onions, leeks or mushrooms too. Feel free to add other spices that you like in addition to the salt and pepper.
Tried this recipe?Let us know how it was!