Potato Crusted Herb Quiche
Ingredients:
1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixed chopped fresh herbs, such as chives, chervil, basil, thyme, tarragon, and parsley
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixed chopped fresh herbs, such as chives, chervil, basil, thyme, tarragon, and parsley
Directions:
Preheat oven to 350 degrees.
Toss potato slices with oil until well coated. Season with salt and pepper; toss again.
Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked).
Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
Reduce oven to 325 degrees.
Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined.
Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top.
Bake until center is just set, about 40 minutes.
(If crust edges are getting too dark, tent with foil.)
Let cool about 1 hour; serve room temperature or chilled.
Toss potato slices with oil until well coated. Season with salt and pepper; toss again.
Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked).
Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
Reduce oven to 325 degrees.
Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined.
Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top.
Bake until center is just set, about 40 minutes.
(If crust edges are getting too dark, tent with foil.)
Let cool about 1 hour; serve room temperature or chilled.
Notes:
Fresh herbs are more commomly available than ever, but you can always fall back to dried herbs, too. Just be aware that dried herbe carry 3 times the kick of fresh, so use a teaspoon of dried for every Tablespoon of fresh.
The best combination of herbs perfect for this dish is the classic Herbes de Provencè, and you can make your own.
This is a gluten-free vegetarian dish, so don't muck it up by adding bacon, shrimp and/or proscuitto. No matter how much better it is, you will be sure to make a vegan cry. Although, making vegans cry is a pretty fun thing to do...
Adding spinach, tomatoes, carmalized onions and peppers would make this quiche even more delicious and filling. They would keep it vegetarian too... until you throw in the shrimp and bacon. Can you hear a vegan sobbing?
Tip of the hat for the basic idea goes to Queen Martha Stewart. What does she make that isn't perfect?
The best combination of herbs perfect for this dish is the classic Herbes de Provencè, and you can make your own.
This is a gluten-free vegetarian dish, so don't muck it up by adding bacon, shrimp and/or proscuitto. No matter how much better it is, you will be sure to make a vegan cry. Although, making vegans cry is a pretty fun thing to do...
Adding spinach, tomatoes, carmalized onions and peppers would make this quiche even more delicious and filling. They would keep it vegetarian too... until you throw in the shrimp and bacon. Can you hear a vegan sobbing?
Tip of the hat for the basic idea goes to Queen Martha Stewart. What does she make that isn't perfect?