Sunday, August 5, 2012

Potato-Crusted Quiche

So I made my weekly trip to Barnes and Noble (definitely not name-dropin’ here) to do some writing and look through cooking magazines for recipes for my blog and came across this Potato-Crusted Quiche recipe. I’ll admit. I don’t feel that having this blog means that I have to ‘create’ recipes all the time. I truly enjoy looking through magazines and cookbooks and sharing recipes that I find with you guys. I feel that these are mini-treasures I am sharing with you. J However, the recipes I share have to pass my test, which means: they have to be tried and liked by me: they must be semi-unique: and they must be approachable for all everyday cooks’. When I saw this recipe I was taken back to my Thanksgiving dinner. Now… I am not quite ready to share my Thanksgiving dinner story. You’ll have to wait for that one. But what I can say for now is that for Thanksgiving I had made a potato au gratin/ quiche dish that did not necessarily…turn out that way. I looked at the original picture in the magazine and noticed that it did look quite pretty. I also looked at the ingredients used in this recipe and remembered using similar ingredients in my first disaster. What was different about this recipe vs. the previous one was the cooking method. This recipe called for baking the slices of potato on a baking sheet first before eventually baking them in a pie plate with the rest of the ingredients. I decided to give this recipe another chance because it used a different cooking approach that I was willing to try and I wanted to see if what I made would end up actually tasting delicious. In addition, part of having this blog is to overcome cooking challenges. Just because this dish didn’t turn out the first time, doesn’t mean that I can’t try cooking it again! I made this recipe last week for a lunch date I had with my friend and it turned out quite beautifully and delicious! This recipe really was super simple. I have to say that baking the potato slices on a sheet pan before baking them off really made the difference. The potato slices this time around were cooked through and had a crispy texture to them. I only have one suggestion. The recipe calls for using fontina cheese, which I paid almost $7.00 for (hopefully my husband isn’t reading), but you can swap out fontina cheese for Swiss cheese as well. This dish is perfect for breakfast, brunch, or even better… breakfast for dinner! Enjoy!

Potato-Crusted Quiche

Serves 6


2 medium russet potatoes, peeled
3 Tbsp. extra-virgin olive oil
Kosher salt and black pepper
3 large eggs plus 3 egg yolks
2 cups half-and-half
¾ cup chopped fresh chives
1 ½ cups grated fontina or gruyere cheese

  1. Preheat the oven to 450. Slice potatoes lengthwise into thin ovals (use 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, 10-15 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.
  2. Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, ½ 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 ½ cup cheese on top. Reduce the oven temperature to 350 and bake the quiche until just set in the center, 40-50 minutes. Let cool at least 20 minutes before slicing. 

Source: Food Network Magazine, June 2012 

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